South of the Border Style Grilled Corn! Made with sweet, plump corn, creamy butter, spicy chili powder, tangy goat cheese and fresh cilantro, this Mexican Grilled Corn on the Cob is the perfect addition to your next BBQ spread! If you love corn recipes like this, definitely try my Elote Dip, Corn Pudding and Fried Corn!
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. My feet are tapping with excitement at the thought of the first BBQ of the season.
I can’t imagine a BBQ without grilled corn on the cob. In my family, there are only two ways to prepare corn: grilled or creamed. It’s as simple as that! Soon I will share my family’s creamed corn recipe which is AH-MAZ-ING!
But first I thought I would ease you into corn recipes with a simple one like this Mexican Grilled Corn on the Cob. Creamy, sweet, spicy, buttery, herbaceous and tangy, this Mexican Grilled Corn is the perfect complimentary side dish at any cookout or weeknight dinner!
What Is MEXICAN GRILLED CORN (ELOTE)?
Elote 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.
Though this recipe is quite similar, I’ve injected it with a bit of my own flare! By using butter and goat cheese we make the recipe a bit more accessible (Mexican cheese and crema can be hard to find) and unique. I can’t get enough of the buttery mouthfeel and that pleasant cheesy tang. YUM!
TIP: If you’re craving a more traditional Elote, swap out the goat cheese for crumbled Cotija or Queso Fresco. Any mayo can be used in the place of butter as well!
HOW TO MAKE THE BEST GRILLED CORN
When you’re slinging steaks, potato salad, skewers and lemonade, the last thing you want is another labor intensive recipe. Grilled Corn on the Cob is a simple, easy to make side dish that pairs perfectly with anything it’s served with.
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!
Once off the grill, the remaining steps go quickly. Create an assembly line with the remaining ingredients to make things a bit easier.
EAT IT 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 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!
Need Main Dish Ideas? Try out a few of the options below:
GRANDBABY CAKES’ BEST CORN RECIPES
Don’t stop here! Cave into that cravin’ by trying out a few of my BEST corn concoction:
Mexican Grilled Corn on the Cob
- 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
- 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!