Mexican Corn on the Cob

Hereโ€™s the scoop, boos – Making this Mexican Corn on the Cob couldnโ€™t be easier, and itโ€™s all about letting those flavors do their thing. First off, we give the corn a good soak, then wrap it up and let it get tender and juicy on the grill. But hereโ€™s where the bang happens โ€“ we char it just right to bring out that smoky goodness, then we are gonna dress this Mexican corn on the cob up like itโ€™s going out on the town. Butter, seasonings, cheese, and lime, finished with fresh cilantro, it’s bomb, y’all!

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Overhead shot of Mexican corn on the cob on a white plate with limes and bowls of cheese around.

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Iโ€™m a firm believer that almost anything can be made tastier by cooking it up on a grill. That smoky flavor and slight char make for a flavor bomb like none other. I canโ€™t imagine a BBQ without grilled corn on the cob, especially Mexican Grilled Corn. Sweet, spicy, buttery, herbaceous, and tangy, this Mexican Corn recipe is the perfect complimentary side dish at any cookout or weeknight dinner!

The Heart & Soul of this Mexican Corn on the Cob Recipe

  • Cuisine Inspiration: Mexican
  • Primary Cooking Method: Grilling
  • Dietary Info: Vegetarian, Gluten-Free
  • Key Flavor: Smoky and Zesty
  • Skill Level: Easy Peasy

Ingredients

  • Sweet Corn Ears: Six ears, husk-free and ready to soak up all the flavors.
  • Melted Unsalted Butter: Five tablespoons of this golden goodness brings a silky smooth vibe to our corn. The flavor of real butter is unmistakable so don’t skip it if you can!
  • Seasoning: A dynamic duo of salt and pepper, ready to add that perfect zing to taste.
  • Chili Powder: Two teaspoons to bring the heat and a bold, smoky punch.
  • Lime: Two zesty limes, waiting to add a citrusy twist and a splash of tang.
  • Cheese: Goat cheese brings a creamy, salty kick that’s divine. You can also use crumbled cotija as well.
  • Cilantro: The fresh, herby flourish that makes every bite a fiesta.
Ingredients to make Mexican corn on the cob on the table before preparing.

How to Make Mexican Corn on the Cob

  1. Prepping the Corn. Start by submerging the corn, with husks removed, in a large bowl of water for 20-30 minutes. Remove it, dry it with paper towels, and individually wrap the corn in foil.
  2. Grilling the Corn: Place the foil-wrapped corn on indirect heat and cover. Turn as needed and cook until corn is tender on all sides, which should be about 20-25 minutes.
  3. Charring the Corn: Remove the corn from the foil and place it on direct heat to create char marks.
  4. Turning the Corn: Watch carefully and turn the ears quickly to avoid burning but make they get charred on all sides.
A collage showing corn wrapped in foil, on a grill pan, unwrapped on the pan, on the pan with browned kernels.
  1. Serving the Corn: Transfer the cooked corn to a serving platter. Brush the ears with butter then sprinkle with salt, pepper, and chili powder. Add a squeeze of lime juice and spread the cheese over the top. Garnish with cilantro and serve. Enjoy!
A platter of Mexican grilled corn on a platter topped with cheese.

Tips for Making the Best Mexican Grilled Corn

To make it easier, Iโ€™ve listed a few tips below to help you hit the ground running:

  • Keep It Fresh: The fresher the corn, the less youโ€™ll have to worry about it drying out as it grills. Always start with the freshest corn you can find and youโ€™ll be rewarded with plump, sweet cobs!
  • Don’t Forget to Soak: Soaking the corn ahead of time helps to infuse moisture and prevent dry, shrunken kernels. Itโ€™s easiest to soak the cobs while you prep the other ingredients and heat the grill.
  • Watch Your Cooking Time: When overcooked, corn kernels will become chewy and unpleasant to eat. This happens because the heat breaks down the kernelsโ€™ cells and the sugars take over, causing them to lose their crunch. We definitely donโ€™t want that. I suggest turning the corn every 5 minutes or so and setting a timer so that you donโ€™t forget!
  • Prepare Ahead: Once off the grill, the remaining steps go quickly. Create an assembly line with the remaining ingredients to make things a bit easier.
  • Enjoy Hot! Grilled corn is best when eaten fresh off the grill. Not only will the butter be melted and the cheese softened but the taste will be better as well.
  • Cut Off the Kernels: If you donโ€™t enjoy getting messy or there are small children that might have difficulty eating the whole cob, use a sharp knife to cut off the kernels. Mix the kernels together with the remaining ingredients and serve it up in a bowl.
  • Change the Seasoning: Feel free to experiment with different seasonings beyond just the chili powder. Chipotle chili powder adds smokiness and spice or you can use spice blends such as a Mexican seasoning blend. The sky is the limit when it comes to flavoring the corn.
  • Mayonnaise: Swap the butter for mayonnaise if you want a more authentic Mexican corn on the cob. Spread it on the top of each cob and then top it with the cheese and cilantro.
  • Cilantro: Don’t like cilantro then you can easily use parsley instead.
Mexican corn on a platter with goat cheese and cilantro sprinkled over the top.

What to Serve with Mexican Grilled Corn

This corn is perfect for serving for cookouts, picnics, or outdoor summer dining. Need main dish ideas for serving this Mexican corn side dish? Try out a few of the options below:

How to Store & Reheat Mexican Grilled Corn

To keep your grilled Mexican corn fresh and tasty, wrap each ear tightly in aluminum foil or place them in an airtight container, and store them in the refrigerator. To serve again, reheat the corn on a medium-hot grill for a few minutes, turning occasionally, or warm them in the oven at 350ยฐF until heated through.

Sometimes I trim off the kernels of the leftover cobs and store them to add to a salad later on or enjoy it straight from the fridge.

How long will Mexican corn on the cob last in the fridge?

It’s best enjoyed within 3-4 days of preparing.

Can I freeze Mexican grilled corn?

Sure you can but freezing it does usually make the corn a bit softer when it’s thawed out. Store it for up to three months wrapped in foil and in a freezer-safe bag.

Mexican corn on the cob on a platter topped with cheese and cilantro.

Frequently Asked Questions

Can I make Mexican corn on the cob in the oven?

Yes, if you donโ€™t have a grill at your disposal, donโ€™t worry! Prepare the corn, brush it with a bit of butter, season, and coat with goat cheese crumbles. Then, wrap in aluminum and cook using the โ€œhighโ€ setting of your oven broiler. In 20-25 minutes youโ€™ll have perfectly cooked corn on the cob! You can broil it unwrapped high at the end for a short time to give it some char.

Can I use frozen corn?

You can use this recipe using frozen corn but I find the flavor and texture to be so much better using fresh corn. I highly recommend it unless you simply can’t find fresh corn but want to make this recipe. Frozen corn on the cob is generally a bit softer in texture than fresh.

What type of grill do I need to make Mexican grilled corn?

This recipe will work on a gas or charcoal grill but you can also use a grill pan on your stove inside if you don’t have an actual grill. The flavor is a bit different when cooked on a charcoal grill but all work well and taste great too.

A platter of Mexican grilled corn with limes in the background.

You’re going to love the complex flavors in this Mexican corn on the cob recipe. Each bite brings the smoky char from the grill along with the richness of the butter and the smoky, savory flavors of the seasonings while goat cheese adds a bit of saltiness and tang. It’s the perfect summertime side for all your outdoor dining needs!

Favorite Corn Recipes to Try

Donโ€™t stop here! Cave into that cravinโ€™ by trying out a few of my BEST corn concoctions!

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

A platter of Mexican corn on the cob on the table topped with cilantro and white crumbled cheese.

Mexican Corn on the Cob

Made with sweet, plump corn, butter, chili powder, and tangy cheese, this Mexican Corn on the Cob is delicious.
5 from 1 vote
Prep Time 25 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 10 minutes
Course: Side Dish
Servings: 6 servings

Ingredients

  • 6 ears sweet corn with husks removed
  • 5 tablespoons unsalted butter melted
  • Salt and pepper to taste
  • 2 tsp chili powder or tajin
  • 2 limes
  • ยผ cup cotija or crumbled goat cheese
  • ยผ cup chopped cilantro

Instructions

  • Submerge corn, with husks removed, in a large bowl of water for 20-30 minutes.
  • Remove corn, dry with paper towels, and individually wrap corn in foil.
  • On a hot grill, place foil wrapped corn on indirect heat and cover. Turn as needed and cook until corn is tender on all sides, which should be about 20-25 minutes.
  • Next remove corn from foil and place on direct heat to create char marks. Watch carefully and turn quickly to avoid burning.
  • Once charred on all sides, remove corn and place on serving platter.
  • Brush with butter then apply salt, pepper, and chili powder or tajin.
  • Sprinkle with juice of limes and cheese.
  • Lastly, garnish with cilantro and serve. Enjoy!

Notes

  • Keep It Fresh: The fresher the corn, the less youโ€™ll have to worry about it drying out as it grills. Always start with the freshest corn you can find and youโ€™ll be rewarded with plump, sweet cobs!
  • Don’t Forget to Soak: Soaking the corn ahead of time helps to infuse moisture and prevent dry, shrunken kernels. Itโ€™s easiest to soak the cobs while you prep the other ingredients and heat the grill.
  • Watch Your Cooking Time: When overcooked, corn kernels will become chewy and unpleasant to eat. This happens because the heat breaks down the kernelsโ€™ cell and the sugars take over, causing them to lose their crunch. We definitely donโ€™t want that. I suggest turning the corn every 5 minutes or so and setting a timer so that you donโ€™t forget!
  • Prepare Ahead: Once off the grill, the remaining steps go quickly. Create an assembly line with the remaining ingredients to make things a bit easier.
  • Enjoy Hot! Grilled corn is best when eaten fresh off the grill. Not only will the butter be melted and the cheese softened but the taste will be better as well.

Nutrition

Calories: 118kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 51mg | Potassium: 40mg | Vitamin A: 710IU | Vitamin C: 6.7mg | Calcium: 26mg | Iron: 0.5mg
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Filed Under:  Cinco De Mayo, Cooking Methods, Fourth of July, Grilling, Mexican Recipes, Summer Recipes, Vegetables, Vegetarian

Comments

  1. Grilled corn means summer is finally here! I love it, can’t wait to try your version!

    1. Thanks so much Annie! Yep summer definitely means grilled corn for me!

5 from 1 vote (1 rating without comment)

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