Cuban Sweet Corn with Parmesan and Lime….don’t you dare knock it ’til you try it! I confess, plain ol’ sweet corn with butter, salt, and pepper is divine, but THIS recipe is heaven on a plate! Similar to Mexican Street Corn, you’re going to love the bold flavors, and this makes a perfect side dish along side any grilled meats you prepare for your summer cook outs. #Cuban #SweetCorn #CornOnTheCob #GrilledCorn #Parmesan #Lime #Grilling
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Howdy! Chef Alli Here.
I fell in love with this Parmesan and lime sweet corn while in New York City at a little Cuban restaurant in Time Square. We had the best evening there – laughing, dining, dancing, listening to a live band – it was such a fun experience while in the Big Apple. I came home and immediately embarked on re-creating the recipe and here’s what I happily came up with.
How to Make Cuban Sweet Corn with Parmesan and Lime
There are many recipes online that are similar to this one – Mexican Street Corn, Mexican Grilled Corn, Mexican Corn Crema, Mexican Grilled Corn in Foil, even Mexican Corn in a Cup! Most of these are pretty similar to Cuban Sweet Corn with Parmesan and Lime.
It’s super easy to make this grilled corn recipe, whether you cook the corn in a pot, in the micro, in the Instant Pot, or on the grill:
- Cook the ears of sweet corn using whatever method is best/easiest for you.
- While the corn on the cob is cooking, prepare the sour cream/mayo mixture in a small bowl.
- Combine the Parmesan cheese, kosher salt, red pepper flakes, chili powder and lime zest in a large, shallow dish or platter, spreading it out in a single layer.
- When the corn is ready, use a silicone basting brush to slather (I love to SLATHER!) the prepared sour cream mixture over each ear of corn.
- Now it’s time to roll! Roll the slathered ears of corn in the prepared Parmesan mixture on the platter.
- EAT AT ONCE. 🙂
Let’s Chat About the Ingredients for Making Cuban Sweet Corn with Parmesan and Lime
Here in Kansas, our home-grown sweet corn typically starts hitting about mid July. I’m constantly on the look out for corn stands and Farmers Markets where I can pick up several dozen ears of sweet corn. We eat it non-stop as long as it’s in season, and I often cut alot of it off the cob and freeze it in quart bags for later on when the snow is blowing in the dead of Winter….boy, does sweet corn ever bring back summertime!
Sour cream and mayonnaise.
These two ingredients are combined in equal parts to make the crema that is slathered on to each ear of cooked corn. Think of this crema as the “glue” that holds the Parmesan mixture onto the ear of corn.
Parmesan, kosher salt, red pepper flakes, chili powder, and lime zest.
These ingredients come together to make the very flavorful Parmesan coating that will the exterior layer of the corn – so dang good! And whatever you do, don’t be tempted to leave out the lime zest!!! This is a key ingredient and really makes this dish POP. To easily zest your limes, use a Microplane citrus zester – this is the best tool for zesting any citrus, truly.
Easy Recipe Tips for Making Cuban Sweet Corn
1. What should I look for when choosing corn on the cob?
I always pull the husks back and take a look at the corn itself. I don’t want corn that’s got great big kernels since odds are it will be tough. I like kernels that are small and tender, and when you press on one with your fingernail, it squirts some corn juice at you.
2. How should I store corn on the cob?
I store my corn on the cob in the husks in a plastic bag in my fridge, usually in the vegetable crisper. I think keeping the corn in the husks helps the corn retain moisture. I husk it just as I’m ready to cook it.
3. If I can’t find a road-side-stand or a Farmers Market, is it ok to purchase corn on the cob at the grocery store?
Totally! You can find delicious sweet corn in the produce section at your favorite grocer. Just check beneath those husks to make sure it’s young, tender, and fresh. And, sometimes, when we get a big hankerin’ for this Cuban Sweet Corn with Parmesan and Lime in the winter, I use FROZEN corn on the cob that I purchase in the vegetable freezer section at the grocer. It works great too.
Looking for more great tips on Sweet Corn? Read my post: Best Ever Corn-On-The-Cob Hacks!
Printable Directions for Cuban Sweet Corn with Parmesan and Lime
Cuban Sweet Corn with Parmesan and Lime
- 6-8 ears fresh sweet corn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- kosher salt, to taste
- 1/4-1/2 tsp. red pepper flakes
- 1 tsp. chili powder
- zest of 2 limes
Grilled Method for Cooking Corn on the Cob
Pull the corn husks back, leaving them intact to use as handles. Place the ears of corn over medium heat on an oiled grill (or a grill pan) just until the kernels begin to char and blacken, approx. 8-10 minutes, turning the ears as you grill them.
Instant Pot Method for Cooking Corn on the Cob
Add 1 cup water and 1 Tbs. sugar to bottom of Instant Pot/Electric Pressure Cooker pot; add 5-6 ears of husked and cleaned corn. Lock the Instant Pot lid into place; choose High Pressure setting for 3 minutes, bringing it to full pressure. When the timer sounds, perform a quick release to remove all pressure from Instant Pot.
Finish the Cooked Corn
Meanwhile, place the Parmesan, salt, chili powder, red pepper flakes, and lime zest into a long, shallow dish; toss to combine.
Combine the sour cream and mayonnaise in a small bowl. Using a silicone brush, slather the hot ears of corn with the prepared sour cream/mayo mixture.
Roll slathered ears of sweet corn in Parmesan mixture until well-coated. Serve at once.
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Let’s Get You Cookin’,