Italian Grilled Street Corn
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Italian Style Grilled Street Corn

 Italian Style Grilled Street Corn on the cob topped with a creamy sauce of garlic, Pecorino Romano cheese, fresh rosemary, lemon juice and crushed red pepper.
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.