Here’s the scoop, boos – Making this Mexican Corn on the Cob couldn’t be easier, and it’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 here’s where the bang happens – we char it just right to bring out that smoky goodness, then we are gonna dress this Mexican corn on the cob up like it’s going out on the town. Butter, seasonings, cheese, and lime, finished with fresh cilantro, it’s bomb, y’all!
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I’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 can’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.
How to Make Mexican Corn on the Cob
- 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.
- 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.
- Charring the Corn: Remove the corn from the foil and place it on direct heat to create char marks.
- Turning the Corn: Watch carefully and turn the ears quickly to avoid burning but make they get charred on all sides.
- 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!
Tips for Making the Best Mexican Grilled Corn
To make it easier, I’ve listed a few tips below to help you hit the ground running:
- Keep It Fresh: The fresher the corn, the less you’ll have to worry about it drying out as it grills. Always start with the freshest corn you can find and you’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. It’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 kernels’ cells and the sugars take over, causing them to lose their crunch. We definitely don’t want that. I suggest turning the corn every 5 minutes or so and setting a timer so that you don’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.
Popular Substitutions & Additions
- Cut Off the Kernels: If you don’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.
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:
- Carne Asada
- Marinated Skirt Steak
- Apricot Chicken Kabobs
- Tequila BBQ Glazed Ribeye
- Mexican Breakfast Flautas
- Mexican Crab Cakes
- Frito Pie
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 350°F 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.
Frequently Asked Questions
Yes, if you don’t have a grill at your disposal, don’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 “high” setting of your oven broiler. In 20-25 minutes you’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.
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.
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.
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
Don’t stop here! Cave into that cravin’ 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)!!
Mexican Corn on the Cob
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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
- ¼ cup cotija or crumbled goat cheese
- ¼ 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 you’ll have to worry about it drying out as it grills. Always start with the freshest corn you can find and you’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. It’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 kernels’ cell and the sugars take over, causing them to lose their crunch. We definitely don’t want that. I suggest turning the corn every 5 minutes or so and setting a timer so that you don’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.
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Grilled corn means summer is finally here! I love it, can’t wait to try your version!
Thanks so much Annie! Yep summer definitely means grilled corn for me!