Mmm corn on the cob. It’s a summer staple! When I was growing up, believe it or not, I wasn’t a big fan of it. My parents always made it the same way: destroying a stick of butter by rolling their cobs in it, and then sprinkling a generous helping of salt. A twist on this recipe was adding *gasp* some black pepper.
I think it’s pretty easy to see why I got sick of corn on the cob every summer growing up! Because Nathalie & I are such big fans of Mexican food, we thought we would put a new spin on an old classic that is sure to be a big hit at your next barbecue.
The best part of this Mexican Corn recipe is that it is super easy to make! Just throw it on the barbecue for 10 minutes (the tricky part is trying to get some char marks from the BBQ), then slather it with this delicious mayo-sour cream sauce, sprinkling cilantro and Cajun seasoning on top.
We’ve paired our Mexican Corn on the Cob with some Lemon Garlic Shrimp Skewers, but there are tons of meat and vegetarian options that you can eat this grilled corn with. Keep an eye out for a recipe for our shrimp skewers coming soon!
You may remember our famous Cajun seasoning used in our Cajun Chicken Alfredo and Shrimp Tostada with Grapefruit & Avocado Salsa, among other recipes on the site.
All these ingredients combined together are super delicious! It’s the perfect taste of summer- sweet, salty, savoury and creamy, yet light at the same time. If you’re looking for the perfect grilled side dish–this is it!