Mexican grilled corn is not American grilled corn with toppings thrown on. It is a different food. You leave the husk on, wrap the ear in aluminium foil, and grill it slowly until the kernels are soft and slightly charred. Then you unwrap it and pile on cream, crumbled cheese, a squeeze of lime, salt, and chile. Every ear is a meal.
The slow grill in the husk steams the corn first and chars it second. You get kernels that are tender and juicy, not dry and tough like corn grilled bare over high heat. The cream and cheese melt on contact with the hot corn and coat every row. The lime and chile hit last, tart and spicy.
Tips for Making Mexican Grilled Corn
Keep the husk on and wrap in foil
Remove the corn silk but leave the husk. Wrap each ear in aluminium foil. This traps steam and cooks the corn evenly before the heat starts to char the kernels.
Grill slowly over medium heat, turning occasionally. The corn is ready when the kernels are soft and give easily when pressed through the foil.
Add toppings while the corn is hot
Unwrap the corn and immediately spread cream over the surface. The heat helps it cling. Crumble cheese on top, squeeze lime, and dust with chile.
The order matters. Cream first, then cheese, then lime and chile. If you reverse it, the lime and chile slide off instead of sticking.
Mexican Grilled Corn
Total Time: 35 minutes
Yield: Serves 4
Description
Enjoy the taste of Mexico with this deliciously simple grilled corn, perfect for a summer snack or side dish.
Ingredients
Units
- 4 ears fresh corn, husked
- 1/2 teaspoon salt
- 2 tablespoons Mexican crema or sour cream
- 1/4 cup crumbled queso fresco or cotija cheese
- 1 lime, cut into wedges
- 1 teaspoon chili powder (ancho or guajillo)
Instructions
- Remove the corn hairs/silk but leave the husk on.
- Wrap the corn in aluminum foil.
- Place the corn on a grill and cook slowly until the kernels are soft and slightly charred.
- Serve the corn with toppings such as salt, cream, cheese, lime, and chile as desired.
Notes
Optional toppings:
butter
salt
pepper
ground chile powder
limes
queso fresco or substitute with Feta
Mexican sour cream or creme fraiche
Grill pan or charcoal grill
- Prep Time: 5 mins
- Cook Time: 30 mins
Category: Side Dish
Method: Grilling
Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 150
- Sugar: 6
- Sodium: 150
- Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Frequently Asked Questions
What kind of cheese?
Queso fresco is traditional. It is a mild, crumbly Mexican cheese. Feta is the most common substitute and works well because of its saltiness and texture.
What kind of cream?
Mexican crema or creme fraiche. Sour cream works in a pinch but is thicker and tangier. Thin it with a few drops of lime juice to make it spreadable.
Can I use a grill pan?
Yes. A charcoal grill gives the most authentic flavour, but a grill pan or stovetop grill plate over medium heat works. The foil does most of the work regardless of heat source.
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