Mexican Grilled Corn

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5 from 1 vote

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

Prep Time25

Cook Time45

Total Time1 10

Course: Side Dish

Cuisine: Mexican

Servings: servings

Calories: 118kcal

Author: Jocelyn Delk Adams

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

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.

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