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Mexican Grilled Corn with Creamy Cilantro Sauce

45 minutes | Yield: 4 Servings

This recipe brings the vibrant flavors of Mexico straight to your backyard with grilled corn on the cob bathed in a refreshing and creamy cilantro sauce. It's a perfect side dish for any summer cookout or a light and satisfying vegetarian meal.


  • For the corn:
  • 4 ears of fresh corn on the cob, husks pulled and silks cleaned
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon chili powder (adjust to your spice preference)
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • For the cilantro sauce:
  • 1 cup chopped fresh Soli Organic Cilantro leaves
  • 1/2 cup mayonnaise (or plain Greek yogurt for a lighter option)
  • 1/4 cup sour cream
  • 1/4 cup chopped white onion
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste


  1. Prep the corn: Preheat your grill to medium-high heat. Brush the corn on the cob with vegetable oil and sprinkle with chili powder, smoked paprika (if using), salt, and pepper.
  2. Grill the corn: Place the corn directly on the preheated grill. Grill for 8-10 minutes, turning occasionally, until the kernels are golden brown and tender.
  3. While the corn grills: Prepare the cilantro sauce. In a blender or food processor, combine chopped cilantro,mayonnaise (or Greek yogurt), sour cream, white onion, garlic, lime juice, cumin, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.
  4. Serve and enjoy: Once the corn is cooked, remove it from the grill and spread a generous amount of the cilantro sauce over each cob. Serve immediately and enjoy the burst of summer flavors!

If you don’t have a grill, you can roast the corn in a preheated oven at 400°F (200°C) for 20-25 minutes, turning occasionally, until golden brown.

For a smokier flavor, soak the corn husks in water for 30 minutes before grilling. Wrap the corn cobs in the soaked husks before placing them on the grill. Peel the husks back just before serving.

This recipe is easily customizable. You can add a kick of spice with a few dashes of hot sauce to the cilantro sauce.

Leftover grilled corn can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the grill or in the microwave before serving. The cilantro sauce can be stored in the refrigerator for up to 3 days.