Mexican Street Corn

This fabulous grilled corn is a hit at every BBQ! In the off season you can broil instead of grilling.

Course Side Dish

Cuisine Mexican

Keyword easy side dish recipe, grilling recipe, summer recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 6 servings

Author Linda Spiker

6 cobs of white or yellow corn
½ cup crumbled Cotija cheese, crumbled
¼ cup cilantro, chopped (for those that don't like cilantro, you can use parsley)
2 limes, quartered
Sea salt
Olive oil or butter

Place a large pot of water on cooktop on high heat, add corn. Preheat grill to 425 degrees.
Bring water to a boil. Allow corn to boil for three minutes.
Remove corn from water and set on hot grill, close lid. Turn corn every few minutes until 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.