Grilled Spiced Corn


grilled spice corn

Grilled corn with a Mexican flare!

Grilled Spiced Corn
Recipe type: Side, Appetizer
Cuisine: Grilling
Prep time: 
Cook time: 
Total time: 
Serves: 6
This recipe is best when cooked right before serving. Fresh off the grill! Yummo.
  • 6 ears fresh sweet corn, silk removed but husks still attached
  • ½ cup finely crumbled grated Cotija or Parmesan cheese
  • 2 tbsp. butter or mayonnaise
  • 1 lime, cut in half
  • 1 tsp. chili powder
  • 1 tsp. sea salt
  • fresh parsley or cilantro, chopped for garnish
  1. Pre-soak the corn for an hour in water (pull back the stalk, so the corn is exposed to the water).
  2. In a small bowl, combine the chili powder and salt, mix and set it aside.
  3. Preheat a grill to medium-high.
  4. Drain the corn but do not remove the husks.
  5. Pull the husks back down and throw on the grill.
  6. Turn the corn frequently for about 15 to 20 minutes.
  7. Remove the corn from the grill and allow it to cool slightly.
  8. Brush the ears evenly with the butter/mayo.
  9. Dust the corn with the powder mixture.
  10. Top them with the cheese, parsley/cilantro and drizzle with lime juice.


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