Grilled Corn Recipe

I can still remember the first time I tasted grilled corn on the cob. It was a 4th of July barbecue in Cedarburg, Wisconsin. The firemen were grilling ears of corn for the crowd. They had giant barrels of corn soaking in water and a giant grill filled with corn. They would pull them off the grill, dip them in a can of melted butter, sprinkle with salt and then hand it over to be consumed. It was amazing.


Grilled Mexican Street Corn

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 85kcal
The best way to make corn, in my opinion, is on the grill. + it's so simple and easy, requires no prep and makes an awesome Mexican Street Corn.
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  • 8 Ears of corn in the husk
  • 1/2 cup sour cream
  • 1 cup finely crumbled Cotija cheese - you can substitute feta cheese if you cant fin Cotija, plus more for serving
  • 1 t chipotle chili powder - plus more for serving
  • 1 t cayenne pepper
  • 1/2 cup roughly chopped cilantro leaves
  • 2 limes - cut into wedges
  • Salt and pepper


  • Soak corn in husks in a tub of water for about an hour.
  • Combine sour cream, Cotija cheese, chili powder, cayenne, and cilantro in a large bowl. Stir to combine and refrigerate.
  • Cook corn on a hot grill, I want my grill to b between 450 and 500 degrees, turn the corn occasionally, until cooked through and it is well charred on all sides, about 8 to 10 minutes.
  • I usually cook the corn while the main course rests.
  • Using a grilling mitt, Pull back the husk and remove as much silk as possible.
  • Use a spoon to coat the corn with the cheese mixture.
  • Squeeze lime over top
  • Serve immediately.
  • Serve extra Cotija, chili powder, cayenne, salt, pepper on the side.


Calories: 85kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 227mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 5.4mg | Calcium: 114mg | Iron: 0.3mg
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1 Comment

  1. Dex
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    Awesome! Very authentic.


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