Italian Grilled Street Corn
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Italian Style Grilled Street Corn

Course Vegetables
Cuisine Italian
Keyword corn on the cob, grilling, street corn
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Author Carrie's Experimental Kitchen


  • 6 ears Corn on the Cob
  • 1/4 c. Mayonnaise
  • 1/4 c. Sour Cream
  • 1/4 c. Pecorino Romano Cheese, grated
  • 1 tbsp. Fresh Rosemary, chopped
  • 1 clove Garlic, minced
  • 1 1/2 tbsp. Lemon Juice
  • 1/4 tsp. Kosher Salt
  • 1/8 tsp. Crushed Red Pepper


  • Preheat your grill to 400 degrees F.
  • Husk the corn and remove as much silk you can by running it under cold water.
  • Place your corn on the grill and close the lid. Cook the corn checking every 2-3 minutes to turn the ears over to get grill marks on all sides. You want to lightly char the corn so it's cooked, but not black.
  • While the corn is cooking, combine the remaining ingredient in a bowl and mix well.
  • Once the corn is cooked, place it on a serving platter; then top each piece with some of the sauce or serve on the side.


*If you have leftover corn on the cob, you can also make a dip by cutting the corn off of the cob, mix the kernels in the sauce; then serve it with tortilla or sweet potato chips.