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mexican corn
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5 from 1 vote

Mexican Grilled Corn

Made with sweet, plump corn, butter, chili powder, and tangy cheese, this Mexican Grilled Corn is delicious.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 118kcal


  • 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!


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.


Calories: 118kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 51mg | Potassium: 40mg | Vitamin A: 710IU | Vitamin C: 6.7mg | Calcium: 26mg | Iron: 0.5mg