Mexican Corn on the Cob

5 from 1 vote

Made with sweet, plump corn, butter, chili powder, and tangy cheese, this Mexican Corn on the Cob is delicious.

Prep Time25

Cook Time45

Total Time1 10

Course: Side Dish

Cuisine: Mexican

Servings: servings

Calories: 118kcal

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!

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.