Mexican Grilled Corn

Rate this post

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.

Should you remove the husks or leave them on?

Mexican Grilled Corn

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 

Mexican 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


Is it better to soak corn before grilling?

If you want to grill with the husks on, you must soak them beforehand. This permits the husks to absorb part of the moisture, aiding in the addition of moisture or steam to the corn throughout the cooking process. It will also lessen the chances of their catching fire.

What is Mexican street corn made of?

Recipe for Mexican Street Corn. Mexican Street Corn is a popular Mexican street snack created by cooking corn on the cob and then covering it with a combination of mayonnaise, sour cream, cotija cheese, chili pepper, and lime.

Why is it called Mexican street corn?

Mexico’s Corn History

Mexican Street Corn gets its name from corn on the cob, which is a famous street meal in Mexico; however, in Mexico, it is called as “elote,” which literally means corn cob.

What’s another word for Mexican corn?

Elote is Spanish for “corn cob,” and it often refers to a kind of typical Mexican street corn that is grilled or roasted, smeared with crema, and seasoned with salt, chili powder, cotija, and limon.

How long should corn soak before grilling?

Place the corn in the saucepan and soak for at least 30 minutes, but no more than 8 hours. Preheat an outside grill to high heat and grease the grate liberally. Grill the corn, rotating every 2 to 3 minutes, until it is slightly browned on both sides.

Should I butter corn before grilling?

When you have fresh summer corn, nothing beats tossing it on a hot grill and slathering it with butter. Even better, cover it with garlic butter and Parmesan cheese – it’s a quick and simple way to improve plain grilled corn.

What do Mexicans do to corn?

Mexico is a corn-growing country. It’s processed and used in pozole; it’s made into syrup; it’s fed to cattle; and it’s turned into tortillas, the foundation for hot drinks like atole, and the masa for tamales. Maz is Mexico’s essence, and it has a distinct position in the country’s cocinas and economy.

What is the difference between Mexican corn and regular corn?

To make it, the ancient Mexicans tamed a wild growing plant called teocintle, which is a grass similar to rice with grains growing in clusters on a stalk. The primary distinction between teocintle and corn is that maize has a cob and teocintle has not.

What is the difference between Mexican and American corn?

The majority of maize produced in the United States is yellow, but about 90 percent of corn produced in Mexico is white.

What is the big white corn in Mexico?

Maz cacahuacintle, often known as hominy in the United States, is a popular variety of maize in Mexico. It features larger, whiter, softer, thicker kernels with rounder tips than conventional white or yellow corn. It also has a substantial, mealy bite.


Add a Comment

Your email address will not be published. Required fields are marked *