Mexican Grilled Corn on the Cob Recipe
There are a lot of ways to grill corn on the cob, but this method is the easiest. You don’t even need to shuck or remove the silks before cooking. Just get a medium fire going on your grill and place your corn – in the husk – straight on the grill grate. Some people recommend getting the corn wet before grilling to “steam” the corn within the husk. Try it both ways and see which you prefer!
We love searching the culinary world for simple and delicious barbecue sides, but a side that you cook on the ‘que at the same time as your main? Perfect! Barbecue pro Malcom Reed from HowToBBQRight.com was kind enough to share his favorite Grilled Corn on the Cob recipe and his Mexican Street Corn preparation with us!
- 4 cobs of corn (in the husk!)
- 2 tablespoons mayonnaise
- 2 sliced limes
- 2 tablespoons finely diced cilantro
- 1 -2 tablespoons Tajin Seasoning
- Cojita cheese or Parmesan – to taste (about 1 tbsp per cob)
- Preheat your grill to medium-low heat.
- Place the corn (still in the husk) on the grates. Turn every 5 minutes until the husk is browned but not completely burnt (about 15-20 min).
- Remove the corn from the husk. Be very careful, it is HOT.
- Use a sharp knife to cut off the end of the corn cob, then completely remove the husk and silk.
- Apply a layer of mayonnaise to the warm cobs.
- Sprinkle with Cojita or Parmesan cheese to coat.
- Sprinkle a layer of Tajin seasoning and a few squirts of lime juice.
- Top with a little finely diced cilantro and serve!
Watch the video for detailed instructions!