Mexican Grilled Corn on the Cob with Cheese

how to grill corn on the cob

Although fresh farmed corn needs little other than salt and a bit of butter, sometimes I like to dress it up.   This recipe from FineCooking.com was perfect – tons of flavor.  And as an added bonus, it taught me how to grill corn on the cob without husks.  Once grilled, you could stop right there and then and eat it.  Or, as a delicious change of pace, spread the ears with a zippy sauce made from mayonnaise, chili powder, and lime zest.  Then give it a roll in some cheese (Cotija, ricotta salata or feta). Finish with a little hit of kosher salt!

Why grill corn versus boiling?  Simple – the high heat brings out the natural sugars of the corn and intensifies them. Yum!!

Key To Success:  The first time you make these, watch them carefully as they grill.  You want some charred spot on the ear of corn; not the entire cob burned.

Thanks to Finecooking.com for the beautiful picture.  Although my corn looked like that when I made – my picture of the corn didn’t:(