Grilled Mexican Street Corn

This year for our family vacation, my entire family (and dogs!) were able to get away and enjoy a few days in Lake Tahoe. The place we stayed at was great, because they had this grassy area with picnic benches and grills already set up and we could grill to our heart’s content. I took advantage of that to make the most amazing Grilled Mexican Street Corn.

Making Grilled Mexican Street Corn was easy, fast, delicious, and easily served our small horde.  Also, it was more nutritious than the typical side of  potato chips.

Key Ingredients

• Fresh shucked corn
• Tajín
• Cilantro
• Cotija

The key ingredient is Tajín. Tajín has been my go-to summer spice. I’ve used it in micheladas, and sprinkled over watermelon and peaches.  It is the perfect trifecta of lime crystals, chili, and salt and so far, it’s making everything taste better.

Take Grilled Mexican Street Corn, and slather on a little butter, Tajín, chopped cilantro, and sprinkle some manchego over it, and you got yourself a little bit of summertime-on-the-cob. Ideally, you want to serve it with Mexican cotija cheese, which is a dry, crumbly, briny cheese like feta.  I didn’t have any on hand, so the pre-shredded manchego worked just fine.

So good. I’m getting hungry again just looking at these pictures.

What is nice about serving Grilled Mexican Street Corn is that you can roast a bunch up at once, and prepare it and set it aside so that the batch is ready to serve all at once.

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• Grilled Cactus (Nopales)
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Grilled Mexican Street Corn

Sweet summer corn is blistered on the grill and then slathered in butter, cheese, and spices, making for a delicious plant-based option for your barbecue.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 12

Author: Four to Cook For

Equipment

• Grill
• baking sheets (for storing/serving)

Ingredients

• 12 ears corn, shucked and corn silk removed
• 1 cup butter
• 2 tablespoons Tajín, or to taste
• 1 cup shredded cotija
• 1 cup cilantro, chopped
• kosher salt and black pepper to taste

Instructions

• Heat up the grill.
• Lay the corn on the grill and cook, rotating as needed to get the desired level of doneness.
• Remove corn and slather with butter.
• Sprinkle on the cheese, cilantro, and Tajín, and black pepper to taste. Serve.

Notes

You can easily substitute freshly squeezed lime juice, cayanne pepper, and salt in place of the Tajín.

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