Have you ever tried grilled corn? It’s a simple approach to boost the taste that’s almost hard to mess up!
My family ate maize from a can while I was growing up, and it was mediocre at best. I fell in love with grilled corn after discovering it. Giving the corn a beautiful char enhances the taste and makes things more lively.
Corn is a blank canvas for taste combinations of all kinds. I’m making a simple Mexican-style grilled corn with chili spice, parmesan cheese, and lime juice to amp up the taste.
Contents
- Should you remove the husks or leave them on?
- Other ways to use grilled corn
- How to make grilled Mexican style corn
- Try your grilled corn with these bbq dishes:
- FAQs
- Is it better to soak corn before grilling?
- What is Mexican street corn made of?
- Why is it called Mexican street corn?
- What’s another word for Mexican corn?
- How long should corn soak before grilling?
- Should I butter corn before grilling?
- What do Mexicans do to corn?
- What is the difference between Mexican corn and regular corn?
- What is the difference between Mexican and American corn?
- What is the big white corn in Mexico?
Should you remove the husks or leave them on?
You want fresh corn that is still in the husk for grilled corn. Grilling the corn in the husk helps to retain moisture and protects the corn. It’s a choice, but I like to remove the husk before grilling.
I prefer to remove the husks before cooking corn for many reasons:
- I like to butter and season my corn before putting it on the grill, rather than after. In my view, this improves the taste and color of the corn.
- Grilling the corn without the husks allows for a lovely burn on the corn, which adds so much taste and simply elevates the complete meal.
You may also cover the corn in aluminum foil and cook it that way, but don’t be scared to simply throw it on the grill. You will be fine!
Other ways to use grilled corn
Corn is a blank canvas that may be utilized in a variety of ways. A little butter, salt, and pepper go a long way, or spice it up like this Mexican version.
Other flavors I adore are garlic and basil, jerk rubbed, bacon-wrapped, and smoked corned ribs.
You may also cook the corn and then take it from the cob to use in a salsa, relish, or salad. I’ve also seen it turned into a sauce and a dessert!
One of my favorite methods is to make a charred corn salsa with vinegar, sliced jalapenos, fresh basil, and cilantro to serve with ribeye steaks.
How to make grilled Mexican style corn
1. Prep the corn
Remove the husks from the corn and massage it all over with a stick of unsalted butter. We barely use a tablespoon or two of butter, but spreading it this way is much simpler than using a knife.
When you’re through with the stick of butter, just chop off the portion you used and keep the remainder in the fridge.
2. Make the seasoning
We use a fairly simple seasoning. It starts with SPG (salt, pepper, and garlic powder) and then adds cumin, chili powder, and smoked paprika in equal portions.
Simply blend the dry seasonings until fully incorporated.
Spread the spice evenly over the greased corn.
3. Fire up the grill
I used my Char-Broil 2 burner gas grill for this recipe.
Heat the grill to medium-high.
Place the corn on the grill grates and burn on both sides for 2-3 minutes, turning every 2-3 minutes.
The corn should only take 10-15 minutes.
Sprinkle over some shredded parmesan or cotija cheese and a little chopped parsley after the corn has been removed and while it is still hot.
Enjoy immediately with some more lime wedges!
Try your grilled corn with these bbq dishes:
- Hot and fast smoked baby back ribs
- BBQ Brisket Burnt Ends
- Tender Smoked Beef Shank
- St. Louis Pork Ribs
