Mexican Street Corn is a hit at every summer party! Sweet corn, cooked to crispy perfection and then drizzled in butter, sprinkled with sea salt, Cotija cheese, cilantro and finished with lime!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)
We love this corn and make it frequently. And not just on the BBQ. When the weather doesn’t cooperate I pop it under the broiler. It comes out great! Cotija cheese is a hard cheese made from cow’s milk that originated in Cotija Mexico. It comes in a block that is easily crumbled and can be found in most supermarkets.
Cilantro, a powerhouse when it comes to antioxidants, also acts as a digestive aid and is known as a great detoxifying agent for those with high mercury levels. The power of herbs is truly amazing! Some people have a hard time telling parsley and cilantro apart. Here is a little tool I teach my students…parsley starts with a “p” and the leaves are pointy. Cilantro starts with a “c” and the leaves are curvy… no my students aren’t five, but believe me once I tell them that little ditty they never forget it (and now neither will you. Seriously, try to forget, you won’t be able to).
I always use Maldon’s Flaked sea salt to finish our dishes here at The Organic Kitchen!
This corn is truly fabulous. I hope you love it as much as we do!
The Recipe: Mexican Street Corn
Tips and what you will need: I use coconut oil instead of grill spray to prevent sticking. Just wipe down grill with a little coconut oil on a paper towel. I love this sea salt. You will need a large stock pot. This is the stock pot of my dreams. We love our mini grill for excursions to the park or beach but use a regular size grill in the backyard. (affiliate links)
Mexican Street Corn
This fabulous grilled corn is a hit at every BBQ! In the off season you can broil instead of grilling.
- Serves 6
- 6 cobs of white or yellow corn
- ¼ cup crumbled Cotija cheese, crumbled
- ¼ cup cilantro, chopped
- 2 limes, quartered
- sea salt
- olive oil or butter
- Heat grill to 425 degrees when corn is almost done boiling.
- Place a large pot of water on cooktop. Add corn on the cob. Place burner on high heat. Bring water to a boil and allow corn to boil for three minutes.
- Remove corn from water and set on hot grill, close lid. Turn corn every few minutes till corn is scorched a bit on all sides. Remove from grill, brush with butter or olive oil. Sprinkle with sea salt, cotija cheese and cilantro. Drizzle with fresh lime juice.
Courses side dish
May I Please Ask A Favor?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.