Jerk Grilled Corn on the Cob with Lime Crema
Charred sweetcorn rubbed in jerk marinade and finished with cool lime crema, crumbled feta and fresh coriander.
Made with Lime crema (Mexican soured cream sauce) and Jerk marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the corn in a large pan of water for 6 minutes, until just tender. Drain and pat dry.
6 min - 2
Brush the cobs all over with 60 ml of your ready made jerk marinade (see the base recipe) mixed with the oil.
- 3
Cook on a hot barbecue or griddle pan for 8 to 10 minutes, turning often, until charred in places and sticky.
10 min - 4
Spread each hot cob with your ready made lime crema (see the base recipe).
- 5
Scatter over the feta and coriander.
- 6
Serve at once with lime wedges.
Tips
- Pre-boiling means the corn is cooked through before it gets a char, so the marinade does not burn.
- Roll the cobs on a plate of crumbled feta to coat them evenly, as is done with street elote.
- For a dairy free side, use dairy free coconut yoghurt with lime, and leave out the feta.
Storing and freezing
Best eaten straight away. Leftover cobs keep in the fridge for 2 days; cut the kernels off and add them to salads. Lime crema keeps for 3 days.
Questions
Is this like Mexican street corn?
It is inspired by it. Elote uses mayonnaise, cheese and chilli powder. This version swaps in a Jamaican jerk rub, but keeps the creamy, sharp, charred combination.
Can I cook it in the oven?
Yes. Brush the boiled corn with the marinade and roast at {t220} for 15 minutes, turning once. For extra char, finish under a hot grill for 2 minutes.
Can I use frozen corn cobs?
Yes. Defrost fully first, then skip the boiling and just grill for 10 to 12 minutes, until piping hot all the way through.
More made with lime crema (mexican soured cream sauce)
Huaraches de Frijol con Salsa Verde y Crema (Bean Huaraches)
GFEFNFCrema de Calabaza con Chipotle (Smoky Squash Soup)
GFEFNFChiles Poblanos Rellenos de Birria (Poblano Peppers Stuffed with Birria)
GFEFNFSopes de Mole con Frijoles y Crema (Mole Sopes)
GFNFEFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
