Made with sweet, plump corn, creamy butter, spicy chili powder, tangy goat cheese and fresh cilantro, this Mexican Grilled Corn is the perfect side to enjoy all summer.
As we steadily approach grilling season, I’m dusting off a few of my classic Spring and Summer recipes! 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 Grilled Mexican Corn is the perfect complimentary side dish at any cookout or weeknight dinner!
The Heart and Soul of the Best Mexican Grilled Corn?
- Cuisine Inspiration: Mexican
- Primary Cooking Method: Grilling
- Dietary Info: Vegetarian, Gluten-Free
- Key Flavor: Smoky and Zesty
- Skill Level: Easy Peasy
Sweet Highlights:
- Corn-tastic Base: Sweet corn is the star, bringing its naturally sugary taste that turns irresistibly smoky when grilled.
- Butter Love: Melted butter wraps each kernel in a silky, rich embrace.
- Seasoning Magic: Salt and pepper, plus a sprinkle of chili powder, creates a bold, savory contrast.
- Citrusy Zing: Fresh lime juice adds a tangy, refreshing twist, brightening up the flavors
- Cheesy Delight: Crumbled cotija cheese offers a salty, creamy counterpoint that melds beautifully with the warm corn.
What Is Mexican Grilled Corn?
Mexican Grilled Corn is a dish consisting of cooked sweet corn slathered in mayonnaise, crema, chili powder and cheese. Sold by street and festival vendors in Mexico, this delicious treat is a staple snack for locals and tourists alike.
Ingredients
- Sweet Corn Ears: The main stars of the show! Six ears, husk-free and ready to soak up all the flavors.
- Melted Unsalted Butter: Five tablespoons of this golden goodness bring a silky smooth vibe to our corn.
- 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: A quarter cup of crumbled cotija or goat cheese, bringing a creamy, salty kick that’s oh-so-divine.
- Cilantro: A quarter cup of chopped cilantro, the fresh, herby flourish that makes every bite a fiesta.
How to Make Mexican Grilled Corn
- 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.
- Sprinkle with juice of limes and cheese.
- Lastly, garnish with cilantro and serve. Enjoy!
Grilled Mexican Corn Tips
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’ 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!
TIP: 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!
Serving Grilled Mexican Street Corn
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 Kernals
If you don’t enjoy getting messy or there are small children that might have a difficulty, use a sharp knife to cut off the kernels. Mix the kernels together with the remaining ingredients and serve!
What to Serve With
Need Main Dish Ideas? 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
How to Store
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 in the refrigerator for up to 3-4 days. 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.
Favorite Corn Recipes to Try
Don’t stop here! Cave into that cravin’ by trying out a few of my BEST corn concoction:
Mexican Grilled Corn
Ingredients
- 6 ears sweet corn with husks removed
- 5 tablespoons unsalted butter melted
- Salt and pepper to taste
- 2 tsp chili powder
- 2 limes
- ¼ cup 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.
- Sprinkle with juice of limes and cheese.
- Lastly, garnish with cilantro and serve. Enjoy!
Notes
Nutrition
e
pinterest 
facebook 
twitter 
email 
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!