Grilled Mexican Street Corn (Print-Friendly Version)
Charred corn brushed with garlic butter, cotija cheese, and cilantro for irresistible street food flavor.
# What You’ll Need to Make This:
→ Main
01 -
5 ears sweet corn, husked
→ Butter Mixture
02 -
8 tablespoons unsalted butter
03 -
2 garlic cloves, minced
→ For Garnish
04 -
75 grams mayonnaise
05 -
60 grams cotija cheese, crumbled
06 -
2 tablespoons fresh cilantro, finely chopped
# How to Prepare:
01 -
Chop fresh cilantro. Grate or finely mince the garlic. Remove husks and silk from the corn ears.
02 -
Combine butter and minced garlic in a small cast iron skillet. Heat gently, either on the grill or in a microwave, until butter is melted and garlic is fragrant.
03 -
Preheat gas grill to medium-high. Place corn directly on grates. Baste corn with garlic butter using a basting brush. Grill, turning every 2–3 minutes and basting each time, until corn is tender and lightly charred, about 12–15 minutes.
04 -
Remove grilled corn from heat. While hot, spread mayonnaise evenly over each ear. Sprinkle cotija cheese and chopped cilantro over the corn, ensuring they adhere to the mayo.
05 -
Serve immediately while warm, accompanied by any remaining cheese or herbs if desired.
# Extra Tips:
01 -
For best flavor, use sweet corn when in season.
02 -
Leftovers can be refrigerated for up to 5 days.