This Grilled Mexican Street Corn will surely turn up the heat on your next barbecue. The sweet kernels are perfectly accented with mayo, butter, lime, cojita cheese, and chili creating an explosion of taste and texture.
One of the best things about summer is going to farmers’ markets and street fairs. Mounds of fresh local produce, warm nights, and delicious treats are what it’s all about. One of my favorite things is the Roasted Corn booth, that sells delicious sweet corn with a special Mexican flair. Since I need to eat this more than once a week, I’ve brought this recipe home to my barbecue so my family can enjoy it whenever we want.
Roasting corn on the barbecue is so easy, and dressing it up with the amazing Mexican flavor takes this grilled corn to the next level.
To Shuck or Not to Shuck Corn: That is the Question.
For this preparation, I opt not to shuck my corn before cooking. I clean away any dirt from the outside and leave the husk and silk in tact. Soak the corn in a bowl of water for about 20 minutes to ensure the husk is moist and will not catch fire on the grill.
Why Grill Corn in the Husk?
Grilling corn in the husk is a great way to ensure that the kernels stay moist and plump. The soaked husk creates steam, and prevents the corn kernels from shriveling up and getting chewy.
When the ears of corn are hot all the way around, you use a towel or glove to peel away the husk and silk. I find the corn is easier to shuck this way and fewer silks stick to the ear of corn.
Add great Mexican Flavor to Grilled Street Corn.
The basic coating is so simple to make. Mix 1 part softened butter with 1 part mayonnaise and brush over the cleaned, cooked ears of corn. Squeeze fresh lime wedges over the corn and sprinkle a little cotija cheese.
Cotija cheese is very easy to find in most grocery stores in California, but if you can’t find it in your regular grocery store, Parmesan is a good substitute.
Finally Sprinkle a little chili powder over the corn and serve. This simple recipe is nothing short of amazing.
Grilled Mexican Street Corn
- 4 Ears Sweet Corn White or Yellow
- 1 Tbsp Butter
- 1 Tbsp Mayonnaise
- 1 Tbsp Cotija Cheese Grated
- 2 Limes Cut into wedges
- Tsp Chili Powder
- Preheat your gas grill on medium heat or light the barbecue and let the coals burn down until the heat is manageable.
- Rinse corn still in the husk. Remove any dirt found on the outside. Soak the ears of corn fully submerged in cool water for 20 minutes.
- Place corn in the husk on the grill and cook for approximately 25 minutes turning occasionally.
- While the corn is cooking, mix mayo and softened butter together. Wash and cut limes into wedges. Set aside the cotija cheese, and chili powder.
- When the husk are browning and beginning to dry out, the corn inside should be hot and cooked. Using a towel or protective grill glove , carefully remove the husk and silk.
- Spread butter and mayonnaise mixture over each ear of corn. Squeeze lime juice over the top, and finally sprinkle cheese and chili powder over each ear. Serve and enjoy.
“I have no hostility to nature, but a child’s love to it. I expand and live in the warm day like corn and melons.” -Ralph Waldo Emerson
For More Great Mexican Flavor this Summer Try this Hibiscus Orange Margarita.