By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
299 cal · 13 min
Mexic-Indian Corn
Recipe GLPR6e99901ad6176a
Grilled corn ears infused with Indian spice flavors and a creamy, cheesy coating. Fresh corn is charred over high heat, then rubbed with a zesty lime-and-spice mixture, coated with a cool mayonnaise-sour cream blend, and finished with Parmigiano Reggiano and fresh cilantro for a unique fusion side dish.</description> <parameter name="descriptionEs">Mazorcas de maíz a la parrilla infusionadas con sabores de especias indias y un revestimiento cremoso y quesoso. El maíz fresco se chamusca a fuego alto, se frota con una mezcla picante y cítrica de lima, se recubre con una mezcla fresca de mayonesa y crema agria, y se termina con Parmigiano Reggiano y cilantro fresco para un acompañamiento único de fusión.
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Ingredients
4 ears of corn, husks and silk removed
Oil for grilling
2 teaspoons kosher salt
¼ teaspoon black pepper
1 lime, cut into quarters
1 tablespoon mayonnaise
1 tablespoon sour cream
½ cup grated Parmigiano Reggiano
1 tablespoon finely chopped fresh cilantro, optional
Directions
Brush the grill grates with oil and preheat to high heat. Place the prepared corn ears directly on the grates, close the lid, and grill for 6 to 8 minutes, turning once halfway through. The corn is ready when the kernels are lightly charred and just tender. Transfer to a cutting board.
While the corn is grilling, combine the kosher salt and black pepper in a small bowl. In another small bowl, whisk together the mayonnaise and sour cream until smooth. Spread the grated Parmigiano Reggiano on a shallow plate.
Working with one ear of corn at a time, take a lime wedge and coat it thoroughly with the salt and pepper mixture. Rub the spiced lime all over each ear of corn, pressing firmly into the kernels to ensure the juice and spices penetrate.
Brush each spiced ear of corn generously with the mayonnaise-sour cream mixture, then roll it in the Parmigiano Reggiano, turning to coat all sides evenly. Repeat with the remaining ears of corn.
If desired, sprinkle the fresh chopped cilantro over the finished corn ears. Serve immediately.
Comments
This is a straightforward corn side that reads as elote-inspired, and nearly everything is available at any Charlotte chain—corn, oil, salt, pepper, lime, mayo, sour cream, and cilantro move routinely through Harris Teeter and Walmart. Parmigiano reggiano is the one real ask; most Food Lions and ALDI stock it, but you may need to visit an upscale section or make a second stop, which adds friction on a weeknight. The 13-minute time is honest for boiling or grilling corn and mixing a quick crema, and cost per serving lands around $1.25–$1.50, held down by bulk corn and pantry staples. It works as a family side dish with zero fussiness and no reheating needed, though it's best eaten the same night.
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