There’s nothing better in the summer than fresh, sweet corn on the cob. Let’s be honest, corn on the cob is a great idea any time of year! I love the flavors of Mexican street corn – spicy, salty, buttery, sweet. It’s traditionally made with mayonnaise and although I like mayo, something about it on hot corn kind of weirds me out. Maybe it’s just me. Now butter is something that I can get behind at all times.
This version of Mexican street corn has all of the flavors I love, minus the mayo. It’s a gorgeous side for a summer BBQ party and nearly foolproof to make. I recommend throwing this on the grill to get those delectable charred bits, but you can definitely achieve this any time of year indoors with your grill pan or roasted in the oven.
Grilled Mexican Corn with Chili Lime Butter
- 4 ears of corn on the cob
- 4 tbsp softened butter
- ¼ tsp chili powder
- 1 lime zest zest lime first then cut into wedges for serving
- 1 tbsp finely chopped cilantro
- 2 tbsp cotija cheese
- salt to taste
- Shuck fresh corn and lightly coat in neutral oil and sprinkle with a little salt.
- Grill on high for 8-12 minutes, rotating every 2-3 minutes until kernels are slightly charred and corn is cooked through.
- Mix butter, lime zest and chili powder together. Slather hot corn in butter mixture.
- Sprinkle with cilantro and cotija cheese. Serve immediately garnished with lime wedges.