Food & Recipes

Mexican Grilled Corn

a twist on corn on the cob dish

Corn on the cob is a staple in my family over the summer. Living in the Midwest, we do have some of the best corn around (if you ask me). Because of it, I am always looking for great ways to maximize the use of corn, so I introduced the Mexican Grilled Corn recipe this past year. Big hit. I hope you and your family enjoy! If you liked this recipe be sure to check out my BBQ Butter Corn recipe also.

cooking information

• Yield: 12
• Prep Time: 10 minutes
• Cooking Time: 7 minutes

all ingredients

• 12 Ears Corn on the cob
• 1 1/2 Cup Finely shredded Manchego cheese
• 3 Sticks Butter, softened
• 1 Bunch Fresh cilantro, chopped

recipe instruction

1. Soak the corn in water to be sure the husks do not burn and catch on fire.

2. Grill with husks on so the corn will steam in its own juices.

3. Chop cilantro.

4. In a bowl, combine the butter, Manchego and cilantro. Just before serving, smear with as much or as little as you would like.

cooking tips

• Not up for grilling? Not to worry - you can also make this by boiling corn on the cob and rubbing the cooked corn with the butter and herbs!
• This recipe can also be made with corn removed from the cob.
• The picture is corn on the cob, not corn off the cob.