Mexican-Style Grilled Corn
Grilled corn flavored with butter, cotjia cheese, chipotle powder and lime juice, for a flavorful summer side dish.
I’ve been obsessed with grilled corn this summer. This one is loosely based on Mexican-style corn, although it doesn’t have mayonnaise like traditional Mexican corn only because I don’t like mayonnaise on my corn (but feel free to add in mayonnaise if you like it!). It has all of the other flavors, though, like butter, cojita cheese, chipotle powder and lime juice so it’s very similar.
I know we’ll be making this grilled corn all summer because it’s so easy. I love BBQs and I know this corn will fit right in with some of my other favorite BBQ dishes like my Avocado Potato Salad. If you’re looking for more ideas be sure to check out my Memorial Day Recipes round-up that has lots of summer recipe ideas.
I love that you only need a few simple ingredients to make this grilled corn. Before we got our grill, I would make roasted corn in the oven, like my Parmesan Chipotle Corn on the Cob, but during the summer it’s so nice to cook outside and not heat up the house with a hot oven.
How to Grill Corn
The first thing you want to do is remove some of the outer husk from the corn. You still want the corn partially covered by the husk because it will help keep the corn moist as it cooks and will keep the kernels from burning.
Preheat your grill and, once it’s hot, place the corn on the grates. Cook the corn for about 15 minutes or until it’s tender. Remove the remaining husk from the corn.
Once the corn is cooked you can dress it up!
- I like the brush the grilled corn with butter. This gives it lots of flavor and helps the other toppings stick to the corn.
- Sprinkle some chipotle powder over the butter followed by a sprinkling of the cojita cheese.
- Squeeze some fresh lime juice over the top and garnish the corn with some fresh chopped cilantro.
Even if you don’t have a grill, you can make this Mexican-style corn in the oven and I’ve included the instructions in the recipe card. The process is the same, but the corn will take longer to cook in the oven than it does on the grill.
Prefer your corn off the cob? You might like my Mexican Corn Salad Dip that’s great for parties and BBQs.
- 4 ears of corn partially unhusked (remove the first few layers but leave about half of them on)
- 2 tbsp unsalted butter
- 2 tsp chipotle powder
- 1/4 cup grated cotija cheese
- juice of 1 lime
- chopped cilantro optional, for garnish
Grill corn until tender, about 15 minutes. Once the corn is cooked remove the charred husks and discard.
Brush each ear of corn with 1/2 tbsp butter. Sprinkle each with about 1/2 tsp chipotle powder, 1 tbsp of cotija cheese (or more if you desire) and a squeeze of lime juice. Garnish with cilantro if using.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Mexican-Style Grilled Corn
Amount Per Serving (1 ear)
Calories 156 Calories from Fat 81
% Daily Value*
Saturated Fat 5g31%
Vitamin A 785IU16%
Vitamin C 6.1mg7%
Net Carbs 15g30%
* Percent Daily Values are based on a 2000 calorie diet.