This Grilled Corn is absolutely IRRESISTIBLE! Sweet corn on the cob has been grilled to perfection and then tossed in a cilantro lime butter and crumbled queso fresco–for a homemade version of Mexican street corn.
Can we talk about corn on the cob for a minute?
While I love steamed or boiled corn on the cob, I truly adore grilling corn on the cob.
Grilled Mexican Corn on the Cob
One of the things I love most about summertime is firing up the grill. Not only does grilling keep the heat out of the kitchen, it also brings smokiness and sweetness to dishes like BBQ Chicken Burgers, Grilled Berry Crisp and of course corn on the cob.
When you finish a perfectly grilled corn on the cob with a lime butter and queso fresco–well, there are few things that taste better than Mexican Corn on the Cob.
How to Grill Corn on the Cob
There a couple options when it comes to grilling corn on the cob. All three of these methods for grilling corn are delicious, it is really a personal preference.
Grill Corn Directly on the Grill
Grilling corn directly on the grill, allows the kernels of corn to char slightly–which personally in my opinion is the ultimate way to enjoy corn.
To grill corn directly on the grill:
- Husk your fresh corn on the cob and preheat grill to medium high heat.
- Once grill is heated, add your corn directly on the grates of the grill.
- Grill for 8-10 minutes, turning frequently to evenly cook the corn on the cob.
How to Grill Corn in the Husk
Grilling corn on the cob without shucking it first, is not only an EASY way to prepare corn on the cob, this method also allows the corn to steam perfectly in the husk, keeping the corn juicy.
To grill corn in it’s husk:
- Preheat grill to medium-high heat.
- Once grill is heated, place corn in the husk on the grill.
- Close lid on grill and turn every 5 minutes.
- Cook until cooked through–about 15 minutes. The husk will turn black, but that is okay.
- The interior should be steamed perfectly.
- Let the corn cool slightly and then easily pull back the husk and silk.
How To Grill Corn in Foil
If your corn is purchased pre-husked or you are having a party and want to deal with all the husks PRE serving food, grilling corn in foil is a great method.
To grill corn in foil:
- Remove husk and silk from corn on the cob and wrap each piece of corn in foil.
- Preheat grill to medium-high heat and grill wrapped corn for about 10-15 minutes, turning frequently.
Grilled Mexican Street Corn
What is Mexican Street Corn?
Mexican street corn, otherwise known as Elote, is corn on the cob that is roasted over a fire then rolled in butter and mayonnaise or crema and then finished with fresh lime juice and chili or cayenne powder.
My version of Mexican Street Corn is a bit different than the original version, but I think you will agree–just as tasty, if not tastier!
- Instead of roasting corn over a fire, I grill fresh corn directly on the grill to bring out the sweetness of the corn and to char some of the corn kernels. to bring out it’s natural sweetness.
- When the corn comes off the grill, rather than rolling the grilled corn in plain butter, I opt instead for a cilantro lime butter that has been seasoned with a bit of salt.
- I omit the chili powder and cayenne to really let the cilantro lime flavor shine.
- And instead of crema or mayonnaise, I opt for topping my Mexican Corn with with crumbled queso fresco cheese.
A Few Tips about Grilled Mexican Corn
- The most important thing to remember when enjoying summer corn, is to prepare it as fresh as possible. The fresher the corn, the more flavorful, sweet, and juicy it will be. I suggest purchasing corn no more than 3 days before planning to use if at all possible.
- Any variety of corn on the cob–yellow, white or bi-corn works for this grilled corn recipe.
- If you don’t have Queso Fresco cheese, crumbled feta cheese is a great substitute.
- If you don’t care for the cilantro lime butter, just brush the corn with melted butter seasoned with seasoned salt or plain salt.
More Corn Recipes
Grilled Mexican Corn on the Cob
Mexican Grilled Corn
Sweet corn on the cob has been grilled to perfection and then tossed in a cilantro lime butter and crumbled queso fresco--for a homemade version of Mexican street corn that is irresistible!
- 6 fresh ears of corn
- 3 tablespoon butter melted
- 1 tablespoon fresh cilantro minced
- 1 lime juice and zest
- 1 teaspoon salt
- 1/3 cup crumbled queso fresco
Combine butter, cilantro, zest of lime, and salt together. Set aside.
Preheat the grill to medium-high heat.
For husked corn: Grill for 10 minutes, turning every few minutes.
For corn wrapped in foil: Grill for 12-15 minutes, turning every few minutes.
For corn in it's husk: Grill for 15 minutes, flipping every 5 minutes. Allow to cool slightly and then remove husk and silk from corn.
Brush or roll corn with butter mixture. Sprinkle with queso fresco and juice of fresh lime.