No barbecue would be complete without including one of the most essential of summer vegetables on the menu - fresh corn! Corn can be wonderful simply boiled and served with little else besides salt and butter. But, put it on the grill and it becomes something quite amazing. Who can resist the smoky fragrance of fresh corn cooking over the coals? This recipe takes this great vegetable to a whole new level; after grilling, it is sprinkled with hot chili powder and ground cumin. These seasonings are mellowed by a spread of sour cream and Mexican cheese. The corn is topped off with a squeeze of lime juice. The fragrance and flavors conjure up images of the bright colors, fiery foods, and vivacious landscape of Mexico. This recipe is guaranteed to become a staple at all of your barbecues.
Mexican Grilled Corn
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6 ears of fresh sweet corn, in their husks
3 tablespoons butter, melted
about 1/2 cup sour cream
1/3 cup crumbled Mexican queso anejo or queso fresco (farmer's cheeses work well too)
about 1 tablespoon hot chili powder
about 1/2 tablespoon ground cumin
2 limes, cut into chunks

Cooking Instructions

An hour before serving, place the ears of corn in a deep bowl, cover with cold water, and weight with a plate to keep them submerged. This soaking period will keep the outer leaves from burning as soon as they hit the coals. Light a charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.

Drain the corn and lay it on the grill. Roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned on all sides.

Serve right away, passing the sour cream, cheese, chili powder, cumin and limes for your guests to use to season their corn as they like.

Makes 6 servings



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elliemay's blog

Be sure to start the soaking and fire building at least an hour before serving. That way you will be well prepared to finish the dish when your guests are ready to eat. You can even complete the in-husk steaming about an hour or so before the final grilling.

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