There’s nothing quite like sinking your teeth into a perfectly grilled ear of corn during summertime. Add a smoky, creamy, and cheesy twist, and you’ve got a side dish that steals the spotlight at any backyard barbecue, picnic, or cookout. This cheesy smoky corn on the cob recipe brings bold flavors together in a way that feels both indulgent and refreshing.
With its creamy coating, smoky spices, tangy cheese, and fresh cilantro, this dish draws inspiration from Mexican street corn (elote) while offering a slightly different take that’s incredibly easy to prepare. Whether you’re firing up the grill or working with a stovetop, this recipe promises maximum flavor with minimal fuss.
This isn’t just corn — it’s a flavor-packed celebration of summer.
Why You’ll Love This Corn Recipe
Full of Flavor and Texture
Each bite of this corn on the cob brings a delicious contrast of creamy and crunchy, smoky and tangy, warm and fresh. The rich mayo-crema combo hugs every kernel, while spices and cheese boost the flavor to irresistible levels.
Quick and Easy to Prepare
You only need a few basic ingredients and about 20 minutes from start to finish. Whether you’re prepping for a weeknight dinner or a big summer gathering, this recipe fits right in.
A Guaranteed Crowd-Pleaser
Grilled cheesy corn is a surefire hit with adults and kids alike. It’s fun to eat, easy to serve, and flexible enough to pair with just about any summer meal — from grilled meats to veggie skewers.
Ingredients
- 5 ears of corn, husked and cleaned
- ¼ cup crema or sour cream
- ½ cup mayonnaise
- ½ cup crumbled feta cheese
- 1 garlic clove, finely minced
- ¼ cup fresh cilantro, chopped
- 1 tsp smoked paprika
- ¼ tsp chipotle chili powder (optional, for heat)
Optional garnish: extra feta, lime wedges, chopped scallions, or a drizzle of hot sauce
Step-by-Step Instructions
Prepare the Corn
Start by husking and cleaning your corn. If grilling, preheat your grill to medium-high heat. If using a stovetop, a grill pan or broiler also works well.
Brush each ear of corn lightly with oil and grill for about 10–12 minutes, turning every 2–3 minutes to achieve even char and caramelization. You’re aiming for a golden brown finish with some blackened spots that enhance the smoky flavor.
Set the grilled corn aside to cool slightly.
Mix the Creamy Topping
In a medium bowl, combine:
- ¼ cup crema or sour cream
- ½ cup mayonnaise
- Minced garlic
- Smoked paprika
- Chipotle chili powder (if using)
Mix well until smooth and fully blended. This creamy sauce will serve as the base layer of flavor.
Coat the Corn
Using a brush or the back of a spoon, slather the creamy mixture evenly over each ear of corn while it’s still warm. Make sure to cover the corn completely so every kernel is dressed with flavor.
Immediately roll or sprinkle the corn with crumbled feta cheese. The warm surface will help the cheese stick, creating a slightly melty, savory crust.
Add Final Touches
Finish each cob with a generous pinch of fresh chopped cilantro. If desired, squeeze a bit of lime over the top or sprinkle with extra paprika or chili powder for an extra kick.
Serve immediately while warm.
Ways to Serve It
This corn dish shines as a standalone snack or an eye-catching side for:
- Grilled steak, chicken, or ribs
- Burgers and hot dogs
- Tacos or fajitas
- BBQ tofu or tempeh for a vegetarian-friendly pairing
- Salads or grilled veggie platters
You can also remove the kernels and serve them as a cheesy corn salad, ideal for potlucks or topping tacos and rice bowls.
Customize It Your Way
- Cheese Options: Substitute feta with cotija for a more traditional touch or use Parmesan for a nutty twist.
- Vegan-Friendly: Use vegan mayo, dairy-free sour cream, and plant-based feta alternatives.
- Add Crunch: Sprinkle with crushed tortilla chips or crispy onions before serving.
- Go Sweet and Spicy: Add a drizzle of honey mixed with hot sauce for a bold contrast.
- Herb Swap: Replace cilantro with parsley if preferred.
Storage and Reheating
Leftover corn can be stored in an airtight container in the fridge for up to 3 days.
To reheat:
- Oven: Wrap each cob in foil and heat at 350°F (175°C) for 10–12 minutes.
- Microwave: Cover with a damp paper towel and microwave for 1–2 minutes.
- Stovetop: Reheat in a covered skillet on low heat until warm.
Note: The cheese and crema may soften during storage, but the flavor will still be outstanding.
Tips for Best Results
- Toast the Spices: Lightly toast paprika and chipotle chili in a dry pan before mixing for extra depth.
- Grill to Perfection: Don’t skip the charring — those little blackened spots are flavor gold.
- Serve Immediately: This dish is best enjoyed hot and fresh when the cheese is slightly melted and the crema mixture is warm.
- Double the Sauce: Make extra crema mix and use it as a dip or drizzle for grilled veggies or meat.
FAQs
Can I use frozen or canned corn?
Yes. If using frozen corn on the cob, thaw and pat dry before grilling. Canned corn kernels can be used to create a street corn salad variation.
What can I use instead of feta cheese?
Cotija cheese is a traditional alternative. Parmesan, goat cheese, or even shredded cheddar can also work depending on your flavor preferences.
Is chipotle chili powder very spicy?
It adds a mild smoky heat. If you’re sensitive to spice, reduce the quantity or omit it. For extra heat, try cayenne or hot sauce.
Can I prep this ahead of time?
Grill the corn and prepare the sauce ahead of time. Assemble and add toppings just before serving for best texture.
How do I make this dish lighter?
Use Greek yogurt in place of mayo and crema, and sprinkle lightly with cheese. The flavor stays bold with fewer calories.
Final Thoughts
This cheesy, smoky corn on the cob recipe is everything a great summer side dish should be — bold, easy, and impossible to resist. Whether you’re cooking for two or feeding a crowd, this recipe brings sunshine to any table with its combination of textures and punchy flavor.
From backyard barbecues to weeknight dinners, it adds flair and fun to your plate with minimal effort. Give it a try, make it your own, and get ready to turn simple corn into something unforgettable.