Mexican Grilled Corn. Grilled corn that’s smothered in a creamy, smoky butter and topped with salty Mexican cheese – cotija – and fresh cilantro!
Trevor and I both grew up in Iowa, so we know just a little bit about corn. Well, actually…we don’t know that much, we just know that it’s absolutely delicious. 😉 Growing up, we both ate a lot of corn on the cob, but funnily enough, neither of our families ever grilled it. It was boiled and smothered with butter and pepper.
Today, however, I have for you guys a grilled corn, a Mexican Grilled Corn.
Although I’ll always love my simply boiled corn with butter…um…this Mexican Grilled Corn is just better. 😉
If you’ve been following along on the blog, you guys know how much I love Mexican food. I’ve now made salsa, enchiladas, breakfast burritos, far too many margaritas, pasta salad, etc… so it was only time for me to make some Mexican inspired corn, right?
I’ve seen a TON of Mexican grilled corn recipes around the blogesphere and it looked so darn good that I just had to make my own version.
First we need to make a compound butter – a mixture of butter and other ingredients, essentially.
This butter includes butter (duh, Jennifer), mayo, lime juice, and a bunch of different spices like chili and garlic powder.
Give this a quick stir and then slather the heck outta your husked and cleaned cobs of corn.
Now you’re going to wrap your corn in foil and place it on the grill.
Some people like to grill their corn directly on the grill, but I find that wrapping the corn in the foil first helps keep the corn moist and tender. And bonus! You still get some of that awesome char that everyone loves from grilling.
But it doesn’t stop there.
After the Mexican grilled corn has cooked, carefully unwrap the cobs, and slather MORE of that amazing compound butter on it. You can never have enough butter and that’s a fact.
There’s still more.
After you’ve slathered on the butter, you’re going to grate fresh cotija cheese, a Mexican cheese, and sprinkle on fresh cilantro onto the corn.
Now. It’s ready. 🙂
When you take your first bite, you’ll be so upset that you haven’t made this sooner. The corn is so tender with just the right amount of “pop” to it. The butter is creamy from the mayo, slightly acidic from the lime, and soooo flavorful and smoky from the spices. The best part though? That cotija cheese and cilantro. To me, cotija tastes like a really sharp parmesan cheese, but it’s sooooo much better. The cilantro really brightens the dish and brings it all together.
The next time we’re in Iowa, I’m going to tell everyone I know about this corn. It’s just that good. 😉
What’s your favorite way to cook corn? Show me the yummy!
Mexican Grilled Corn
- 1/4 cup mayonnaise
- 1/4 cup unsalted butter softened to room temperature
- 1/4 cup freshly squeezed lime juice
- 3 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon Cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 4 ears corn on the cob husked and cleaned
- cotija cheese freshly grated
- Cilantro finely chopped
- salt to taste
- Mix together the butter ingredients in a medium sized bowl until well combined. Divide evenly into two bowls.
- Set aside.
- Using half of the butter, slather it on the cleaned/husked corn.
- Wrap each piece of corn in a sheet of foil. Make sure the foil is completely sealed.
- Preheat grill to medium - medium high heat (about 450 degrees F).
- Grill for 15 - 20 minutes, or until the corn is tender, flipping halfway through.
- Remove from heat.
- Let sit for about 5 minutes to cool slightly.
- Carefully unwrap each cob of corn and brush on the other half of the butter.
- Top with freshly grated cotija and cilantro.
- Serve immediately and enjoy!
*Note: Nutrition information is estimated and varies based on products used.