Creole Street Corn
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Grilled corn on the cob with a creamy Creole-spiced sauce, Parmesan, herbs, and red pepper flakes. A flavorful side dish perfect for summer cookouts.
Ingredients
- 3 tbsp salted butter melted
- 6 ears of corn husks and silk removed
- 2 tsp Creole seasoning divided
- 1 tsp coarse black pepper
- 1 cup Mexican crema
- 1/2 cup mayonnaise
- 3 tbsp freshly squeezed lime juice
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh cilantro chopped
- 1/2 tsp red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 57 mg
- Iron: 1.07 mg
- Magnesium: 59.4 mg
- Phosphorus: 169 mg
- Potassium: 446 mg
- Zinc: 0.94 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tsp coarse black pepper
- 1 cup Mexican crema
- 1/2 cup mayonnaise
- 3 tbsp freshly squeezed lime juice
- 1/3 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes
Prepare
- Melt 3 tbsp salted butter
- 6 ears of corn, husks and silk removed
- 2 tsp Creole seasoning, divided
- 1/4 cup fresh parsley, finely chopped
- Chop 2 tbsp fresh cilantro
Let's Cook
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Step 1.
Preheat a grill to 350°F (175°C).
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Step 2.
In a small bowl, melt 3 tablespoons salted butter. Brush the melted butter all over 6 ears of corn (husks and silk removed). Sprinkle with 1 teaspoon Creole seasoning and 1 teaspoon coarse black pepper.
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Step 3.
Wrap each ear of corn tightly in aluminum foil. Place the wrapped corn on the preheated grill, close the lid, and grill until the corn is tender, about 25 minutes.
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Step 4.
While the corn grills, in a small bowl, stir together 1 cup Mexican crema, ½ cup mayonnaise, and 3 tablespoons freshly squeezed lime juice until well combined. Set aside.
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Step 5.
Once the corn is tender, carefully unwrap the foil. Brush the crema mixture generously onto each ear of corn. Sprinkle with the remaining 1 teaspoon Creole seasoning, ⅓ cup grated Parmesan cheese, ¼ cup finely chopped fresh parsley, 2 tablespoons chopped fresh cilantro, and ½ teaspoon red pepper flakes. Serve immediately.