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!
Can we talk about corn on the cob for a minute?
There is little produce I look forward to more than perfectly fresh and juicy corn in the summer–from Skinny Corn Dip, Corn Salsa and of course Corn on the Cob.
While I love steamed or boiled corn on the cob, I truly adore grilling corn on the cob.
Mexican Grilled Corn
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.
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.
Grilling 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.
Grilling 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.
Grilling 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 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 Mexican Grilled Street 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.
Grilled Mexican Corn Recipe
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!
Ingredients
- 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
Instructions
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Combine butter, cilantro, zest of lime, and salt together. Set aside.
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Preheat the grill to medium-high heat.
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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.
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Brush or roll corn with butter mixture. Sprinkle with queso fresco and juice of fresh lime.
Ridiculously excited that it’s corn season! I can’t wait to try your recipe!
Thanks Rachel!
Looks delicious! I love the idea of the crumbled queso.
It adds just the right saltiness!
This looks delicious! What a great way to enjoy fresh corn!
Thanks! I agree!
I can’t wait for corn season to try this!
You won’t be disappointed!
I’m totally with you on corn season, as is the rest of my household! We’ve already been enjoying some from a bit further away and it has been great.Love Mexican street corn too.
Your family will LOVE this!
Corn on the cob sure is messy, but so worth it, love the addition of the cilantro lime butter and cheese, yum!
I agree completely!
Loving this corn Kristen!!! So flavorful. Can’t wait ’til the fresh stuff is ready and that will be a while around here. Hurry up and wait!
Ha ha!!! We are just now getting it and it is so good this year.
Looks delicious, and perfect for summer! Can’t wait to give this recipe a try. #client
Enjoy Jesenia!
Such a flavorful corn recipe! Can’t wait till our corn is ripe. I’m leaning hard on my husband to replace our grill. I want grilled corn like this!
Yes, you need a grill–or at least a good indoor grill pan. I do love my cast iron one.
This is perfect looking grilled corn to have all summer long!
I sure think it is!
Love grilled corn, we actually grill it when in season and freeze for later!
Courtney—that is so smart and I am SO doing that this year!
We can’t get enough of corn during the summer and I can’t wait to add this one to our list to try! Looks amazing!!
Enjoy Kelly!
One can never have too much corn or butter in the summer! Looks lovely Kristen!
NEVER too much!
We get the best sweet corn here in Indiana. This sounds like the perfect way to add a delicious twist to our buttered ears!
Oh yes you do get good corn Liz. I grew up in Ohio where the same was true–miss that! Hope you enjoy this version!
I like to keep the husks on my corn. I soak them in water, brush melted buterr on them an srinkle garlic powder on them. throw them on the top rack of the grill at 300 and cook 15 mins per side about an hour. sweet steamsd moist corn after the tin foil is removed
Oh that sounds like a fabulous way to eat corn! I personally like the char on the actual kernels, but this would be a perfect method for my husband.