Print
Mexican Grilled Corn
Mexican Grilled Corn. Grilled corn that’s smothered in a creamy, smoky butter and topped with salty Mexican cheese - cotija - and fresh cilantro!
Servings: 4 ears
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Ingredients
Butter
  • 1/4 cup mayonnaise
  • 1/2 stick (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
Corn
  • 4 ears corn on the cob husked and cleaned
  • cotija cheese freshly grated
  • Cilantro finely chopped
  • salt to taste
Instructions
Butter
  1. Mix together the butter ingredients in a medium sized bowl until well combined. Divide evenly into two bowls.
  2. Set aside.
Corn
  1. Using half of the butter, slather it on the cleaned/husked corn.
  2. Wrap each piece of corn in a sheet of foil. Make sure the foil is completely sealed.
  3. Preheat grill to medium - medium high heat (about 450 degrees F).
  4. Grill for 15 - 20 minutes, or until the corn is tender, flipping halfway through.
  5. Remove from heat.
  6. Let sit for about 5 minutes to cool slightly.
  7. Carefully unwrap each cob of corn and brush on the other half of the butter.
  8. Top with freshly grated cotija and cilantro.
  9. Serve immediately and enjoy!
Make this recipe? Show ME the Yummy Tag @ShowMeTheYummy & #ShowMeTheYummy on Instagram