Perfectly Grilled Corn on the Cob with Mexican Spiced Butter Recipe
This Grilled Corn Recipe offers two delicious variations: Mexican Grilled Corn on the Cob, flavored with a zesty spiced butter and Parmesan, and Classic Grilled Corn brushed with simple butter, salt, and pepper. The corn is grilled in its husks to keep it juicy and tender, delivering a smoky, charred flavor perfect for outdoor gatherings or a summer barbecue.
- Prep Time: 15 minutes (including soaking time minimum)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican, American
- Diet: Vegetarian
Ingredients
Core Ingredients
- 4 ears fresh sweet corn, husks on
For Mexican Grilled Corn on the Cob
- 2 tablespoons unsalted butter
- 1 tablespoon finely grated Parmesan cheese or nutritional yeast
- ½ teaspoon chili powder
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt, plus additional to taste
- Zest and juice of 1 small lime, divided
For Classic Grilled Corn on the Cob
- 3 tablespoons unsalted butter
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Soak the Corn: Fill a large bowl or your largest pot with cold water enough to fully submerge the corn. Remove only the outermost husk layer from each ear, trim the top off the husks (including the silk tassel), and place the corn in the water. Let soak for at least 10 minutes and up to 8 hours to prevent burning during grilling.
- Preheat the Grill: Heat a gas or charcoal grill to medium heat, about 350 to 400°F.
- Grill the Corn: Remove the corn from the water and shake off excess. Place the corn directly on the grill grates and cover. Grill for 15 to 20 minutes, turning every 5 minutes to ensure even cooking. The corn is done when the kernels are tender when pierced with a thin, sharp knife.
- Prepare Mexican Butter (if using): While the corn grills, melt butter in a small bowl. Stir in Parmesan cheese (or nutritional yeast), chili powder, chipotle chile powder, cumin, kosher salt, and lime zest. Cut the lime into wedges for serving. Skip this for classic corn preparation.
- Cool and Remove Husk: Let the grilled corn cool for at least 5 minutes so it can be handled safely. Peel back the husks and remove any remaining silk with your fingers or a kitchen towel if stubborn.
- Serve: For Mexican corn, brush the grilled corn generously with the spiced butter mixture and serve hot with lime wedges to squeeze over. For classic corn, simply butter the corn and season with kosher salt and black pepper to taste.
Notes
- Soaking the corn in water helps prevent the husks from burning on the grill and steams the corn inside, making it tender.
- Grilling time may vary depending on the grill type and heat intensity; adjust as needed to avoid overcooking.
- Use nutritional yeast in place of Parmesan cheese to keep the Mexican version vegetarian and dairy-free.
- For extra smoky flavor, consider briefly peeling back husks while grilling after soaking, but keep husks attached.