Grilled Corn with Mexican Spices (Printable Version)
# What You'll Need:
→ Grilled Corn on the Cob
01 -
4 ears fresh sweet corn, husks on (see notes)
→ Mexican Grilled Corn on the Cob
02 -
2 tablespoons unsalted butter, melted
03 -
1 tablespoon finely grated Parmesan cheese or nutritional yeast
04 -
½ teaspoon chili powder
05 -
¼ teaspoon chipotle chile powder
06 -
¼ teaspoon ground cumin
07 -
¼ teaspoon kosher salt, plus additional to taste
08 -
Zest and juice of 1 small lime, divided
→ Classic Grilled Corn on the Cob
09 -
3 tablespoons unsalted butter, melted
10 -
Kosher salt
11 -
Ground black pepper
# Step-by-Step Directions:
01 -
Fill a large bowl or pot with enough cold water to submerge the corn. Remove the outermost layer of the husks and trim the top of the husks and silk tassel using scissors. Soak the corn in the water for at least 10 minutes or up to 8 hours.
02 -
Heat a gas or charcoal grill to medium, about 350 to 400°F.
03 -
Remove the corn from the water and shake off any excess moisture. Place the corn on the grill, cover, and cook for 15 to 20 minutes, turning it every 5 minutes until the kernels are tender.
04 -
If making Mexican corn, melt the butter in a small bowl. Stir in Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl and cut the lime into wedges. If preparing classic corn, skip this step.
05 -
Let the grilled corn cool for at least 5 minutes. Peel back the husks and remove any remaining silk.
06 -
For Mexican corn, brush the grilled corn with the prepared butter and serve hot with a lime wedge for squeezing over the top. For classic corn, butter the corn and season with salt and pepper as desired.
# Helpful Notes:
01 -
Grilling corn with the husks on helps it steam and char perfectly. If preferred, you can remove the husks and grill directly for a smokier flavor.
02 -
For leftovers, refrigerate for up to 4 days or freeze for up to 1 month after cutting the kernels off the cob.