Looking for ways to make corn on the cob? Try this easy grilled Mexican street corn recipe for a tasty side dish.
Easy grilled Mexican street corn has got to be one of my all-time favorites! It’s so easy to make and an inexpensive way to serve a crowd.
Corn on the cob is one of those summer vegetables that goes well with just about anything. With this recipe you won’t need to par-cook the corn, and you can literally throw it straight onto the grill.
How to clean corn:
Corn on the cob is covered by a husk and stringy silk that if not cleaned can end up stuck in your teeth! We all don’t want corn stuck in our teeth am I right? Don’t worry, there is a quick fix.
A quick and easy way to remove the silk is with kitchen liners. Yes, you heard right, kitchen liners. These rubbery liners help to easily remove the silk by just simply rubbing them along the corn cob. If you have a couple stings left on the corn it will likely burn off while cooking so don’t stress. But if you need more help with this check out my friends post all about it!
Can I use frozen shucked corn?
Yes, you can! You can roast frozen corn with some oil and salt at 450°F for 15 minutes or so and then top it with the seasoning and sauce. It makes for a great side for those who don’t like to eat corn on the cob.
This is really an easy, grilled Mexican street corn recipe. You don’t have to par-cook the corn or do anything fancy. I can’t wait for you to make this at your next get together.
The perfect side dish to any Mexican Fiesta.
- 8 Ears Corn
- 1/4 Cup Butter, Melted
- Kosher Salt, to Taste
For the Seasoned Topping
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Garlic Salt
- 1/2 Teaspoon Chili Powder
- 1/4 Teaspoon Cumin
- Cotija Cheese
- Cilantro, Chopped
For the Sauce
- 1/2 Cup Sour Cream
- 2 Tablespoons Fresh Lime Juice
- 1 Teaspoon Chipotles in Adobo Sauce (just the sauce from the can)
- Preheat a grill pan or grill over medium-high heat.
- Pull down the husk of the corn and brush the corn with melted butter and season with salt.
- Grill the corn for about 10 minutes, rotating the corn to caramelize and grill all sides.
- In a small bowl, combine the oregano, garlic salt, chili powder, and cumin. Set aside.
- Mix together the sauce ingredients in a separate small bowl and set aside.
- Remove the corn from the grill and season with spice mixture. Top with sauce, cotija cheese, and cilantro.
You can remove the husk completely, if desired.