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.
Servings: 12
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.
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Notes
You can easily substitute freshly squeezed lime juice, cayanne pepper, and salt in place of the Tajín.