Corn on the cob slathered with creamy citrus, garlic & paprika rub; then grilled & topped with cilantro & queso fresco. Amazing recipe for Grilled Corn.
Grilled Mexican Street Corn
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This post is originally from 2017 but has been reposted for easier finding!
Do not be put off by the use of mayonnaise in this recipe. The combination of that with the spices, citrus and butter lends such a burst in flavor that your taste buds will be dancing in your mouth and begging for more. Just try it, I promise you wont regret it.
Mexican Street Corn on the Cob:
Today I am sharing the most amazing grilled corn recipe ever! Seriously, it’s awesome and you need to eat it all summer long. However, before I share, I have to tell you what I think of every single time I eat corn. If you’re not here for the stories then I totally get it, you’ll find the recipe outlined in pink at the bottom of the post!
I am now about to confess to one of the most naughty acts of vandalism I ever committed in my entire life. And by “one of the most naughty acts of vandalism” I really mean, the naughtiest. Because I haven’t really been one to break laws or do bad things most of my life…
Before my confession however, I think you need a little background…
Cobs of Corn:
For the first 8 years of my life (give or take a bit), I lived on a farm in Utah. We had all kinds of fun farm animals, we also had gardens and fields of foods. Every year we would harvest the corn. I’m not sure what all was done with the harvest. I know some of it was canned or frozen, lots was eaten and then more was given away. However, one thing I remember was the little stand on the street in front of our house where we sold the vegetables.
My parents let us kids take turns sitting out at that stand in pairs selling the vegetables to people who stopped while driving by. My younger sister Christa and I always got paired together, which was good because we barely fought. But bad because we encouraged each other to make “naughty” choices.
The nitty gritty:
Once upon a time Christa and I were sitting out at the road where we were supposed to be selling ears of corn (and reader can we just take a moment to notice how crazy our world has become?! There is no way I could let a 7 and 5 year old sit out at the road alone selling stuff these days! Too many creepers out there. Sadness…). Now, let me finish telling you this story in the form of an incredible work of art by yours truly:
The day was hot and dry.
The cars weren’t stopping to buy.
We took turns relaxing in the shade,
and then gathering pine cones to help the boredom fade.
When what to my amazing mind should appear?
A great idea! Oh shoot, the world should definitely fear…
(Pause for just a moment: Reader, how great am I at making up bad poetry?!!! AMAZINGNESS!)
And now for the confession, in poem form:
Those cars that did not stop to buy,
Soon came to regret that decision,
Because naughty kids then threw pine cones at their back windows.
Eventually we ran out of pine cones,
And to husks of corn we turned.
Corn flew further than the cones we learned,
If only we had known…
Oh no. One car screeched to a stop.
A red faced woman from the car did hop,
She yelled at us and said she’d call a cop.
Then she went to talk to our Pop.
We got our bottoms walloped hard,
The lady that stopped to scream was very mad.
Can’t say I blame her though,
Because we were being very very bad.
(Hmmm, well that certainly didn’t rhyme.)
How to make easy Mexican Street Corn:
Haha! Okay I wont make you listen (well actually read) any more bad poetry.
So a couple quick tips when making this delightful grilled corn:
- Don’t go light on the spread. A good amount of the spread melts off or cooks into the between of the kernels during the grilling process. You want that sizzling hot goodness all over your whole ear of grilled corn.
- I use a basting brush to spread the rub across the corn before grilling, this provides for a more even spread.
- Make double. I’m not even kidding y’all! I recently served this grilled corn at a BBQ. There were a dozen people there and I made 25 pieces. All of it was eaten and everyone who partook has since let me know how much they loved the grilled corn.
- As you eat this delicious grilled corn, please try and think of ideas for a name for my food truck that I will then one day retire to and drive around selling grilled corn from. Haha! I’m thinking I need a super clever name, so really think hard and don’t be afraid it’s too corny. Wah, wah wah…. LOL! Then come back and comment— Sooooo looking forward to your grilled corn food truck ideas!
Okay, enough talk, let’s eat!
Recipe for Grilled Corn- Mexican Street Corn:
- 6-10 pieces of corn
- 2-4 Tablespoon Queso Fresca (mexican cheese), crumbled
- 2-4 Tablespoons Cilantro, finely chopped
- 2 tablespoons butter
- 1/3 cup mayo
- Half teaspoon garlic salt
- Quarter teaspoon paprika
- Dash of cayenne pepper
- Juice of half a lime
- Mix all spread ingredients together and whisk with fork until well incorporated.
- Husk and rinse the corn.
- Generously slather the "spread" on all sides of the corn.
- Grill the corn over med-high heat until your corn is slightly charred in some areas (refer to pictures in this post to see what I mean by "slightly charred").
- Total cooking time is usually less than 10 minutes.
- Remove from grill and sprinkle with queso fresca and cilantro.
- Serve and enjoy!
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