Creole Street Corn
15m prep 25m cook 40m ready
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
- 44.4 ml salted butter melted
- 6 ears of corn husks and silk removed
- 9.86 ml Creole seasoning divided
- 4.93 ml coarse black pepper
- 237 ml Mexican crema
- 118 ml mayonnaise
- 44.4 ml freshly squeezed lime juice
- 78.9 ml grated Parmesan cheese
- 59.1 ml fresh parsley finely chopped
- 29.6 ml fresh cilantro chopped
- 2.46 ml 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.
- 4.93 ml coarse black pepper
- 237 ml Mexican crema
- 118 ml mayonnaise
- 44.4 ml freshly squeezed lime juice
- 78.9 ml grated Parmesan cheese
- 2.46 ml red pepper flakes
Prepare
- Melt 44.4 ml salted butter
- 6 ears of corn, husks and silk removed
- 9.86 ml Creole seasoning, divided
- 59.1 ml fresh parsley, finely chopped
- Chop 29.6 ml 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.
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