Creamy, zesty, and bursting with flavor, this cilantro lime corn is the ultimate summer side dish! Sweet roasted corn on the cob meets bold, tangy crema in this irresistible twist on street corn. Don’t forget a sprinkle of Tajin to take it over the top!
Ellen’s Recipe Notes
I made this cilantro lime corn on a whim one night when I had a few ears of corn and leftover crema from fish tacos the night before. It was SO GOOD and ended up being the star of our meal!
You just slather the crema over your hot roasted corn, sprinkle on some cotija cheese and zesty Tajin and BOOM! Everyone thinks you did something fancy when it was honestly the easiest thing ever.
It’s so simple but tastes like something you’d get at a restaurant, and I promise you’ll be hooked after the first bite!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Corn: Fresh ears of corn are best for the juiciest corn. Look for ears with bright green husks, plump kernels, and moist silk (the silky pale yellow strands under the green husks).
- Butter: Make sure it’s softened to room temperature so it easily spreads all over the corn.
- Cilantro Lime Crema: You will need a batch of our easy cilantro lime crema. Don’t worry, it comes together with a handful of simple ingredients in just 5 minutes!
- Optional Toppings: It’s delicious with just the cilantro lime crema on top, but we enjoy it even more with a few extras like Tajin and crumbled salty cheese. You can even add a drizzle of our Tajin sauce! Pick a Mexican cheese, like cotija cheese (our favorite) or queso fresco (less salty and a little softer than cotija). Don’t tell anyone, but we have even used crumbled feta cheese and it was tasty too!
Can’t find good fresh corn?
You can use frozen corn on the cob or even frozen kernels. For kernels, sauté them in a hot skillet until slightly charred before adding the crema and any extra toppings.
Tips For Making Creamy Cilantro Lime Corn
Cook your corn, slather it in the crema, top it with any garnishes you choose and DIG IN! This cilantro lime corn is truly that simple and easy to make! Below are a few helpful tips, but please scroll down to the printable recipe card for full instructions.
Coat the corn in butter, salt, pepper, and cook it. You can make this recipe in the oven, on the grill, in the air fryer, or even in the microwave. While it’ll be delicious no matter what, using the grill, oven, or air fryer will bring out the corn’s natural sweetness and add a char – giving it a lot more flavor.
Roasting the corn at 400°F for about 20 minutes. For a bit of char, turn on the broiler for the last 2 minutes and rotate the corn frequently to avoid burning.
If you prefer grilling the corn, just brush the ears with butter and grill over medium-high heat for 10 to 12 minutes, turning occasionally until nicely charred.
To air fry the corn, place them in the air fryer basket at 400°F for about 10 minutes, turning halfway through, until good and charred.
To microwave corn, place an ear (still in the husk) directly in the microwave and cook on high for 4 minutes. Let it cool slightly, then peel off the husk and silky strands. There is no need to remove the silk beforehand, it will slide right off! Then coat the corn in butter and microwave for an extra minute or two.
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Slather the corn with the crema while it’s still good and hot. It soaks into the corn better this way! Then add any toppings of your choice. I usually skip adding the tajin for younger kids as it’s got a little kick to it.
Want a less messy, fork-friendly version? After roasting, slice the corn kernels off the cob and mix them with the crema and Cotija cheese, then top with the tajin and cilantro for a unique version of Mexican corn salad.
Can I Make it Ahead of Time?
Planning to serve this for a party or BBQ? You can easily roast or grill the corn ahead of time and store it in the fridge. Just before serving, reheat the corn in a warm oven and spread on the cilantro lime crema.
You can also make the crema up to 3 days in advance. It actually tastes better after sitting for a day! Keep the toppings on the side so guests can customize their own.
What Can I Serve This Corn With?
This creamy corn pairs perfectly with tacos, grilled meats, BBQ, or any Tex-Mex inspired meal. Some of my favorites include air fryer shrimp tacos and sheet pan steak fajitas.
It also goes great with this crockpot shredded Mexican beef served in rice bowls (with my cilantro lime rice!) or on the side of these crispy shredded beef tacos!
Creamy Cilantro Lime Corn
Ingredients
- 6 ears corn, husk and silk removed
- 4 tablespoons softened butter
- salt and pepper, to taste
- 1 cup cilantro lime crema
Optional Toppings
- cilantro
- Tajin
- crumbled cotija cheese, or queso fresco
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Instructions
- Preheat oven to 400°F.
- Place the corn on a large baking sheet. Coat each ear of corn with softened butter and season with salt and pepper.
- Roast the corn at 400°F for 20 minutes. Optional – for the last 2 minutes of roasting, turn the broiler on high. Keep an eye on the corn – it can burn quickly! Rotate until all sides are charred.
- Remove the corn from the oven. Generously spread the cilantro lime crema over the roasted corn and garnish with your chosen toppings. Enjoy!
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Notes
Nutrition
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