Mexican Grilled Corn

by Karin Calloway
If you haven’t discovered the simplicity of grilling corn right in the husks you’re in for an epiphany. No muss, no fuss…just toss unshucked ears of corn on the grill and turn them every five minutes, for a total cooking time of 25 minutes. When they’re cool enough to handle, all you do is peel back the husks and the silk magically comes right off.

You can spread your corn with some butter, or you can give treat your corn like they do on the streets of Mexico and spread with some Mexican sour cream or mayonnaise, squeeze on some fresh lime juice, roll in cotija cheese and sprinkle with some hot chile powder.

  • 6 cobs of corn
  • 2 tablespoons of butter
  • 4-6 tablespoons of Mexican sour cream or mayonnaise
  • 1/2 cup of cotija or parmesan cheese, finely grated
  • Ground cayenne pepper or other hot chile powder, to taste
  • 6 lime wedges

Preheat a grill to medium-high. Place the unhusked corn on the grill and cook for 25 minutes, turning every 5 minutes. Remove the corn and set it aside for 5 minutes. Pull the husks down, leaving them attached to the base of the cob. Spread a little butter and then some mayonnaise on each cob. Place the cheese on a plate and roll each cob in the cheese and then sprinkle with the cayenne or chile powder. Squeeze lime juice over each cob and serve. 

Makes 6 servings.


Mexican Grilled Corn

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