There’s something about sweet, juicy grilled corn on the cob that makes a summer barbecue feel complete. Whether we’re grilling ribs, chicken, or burgers, a big platter of corn is always a welcome addition to the table.
One of my family’s favorite ways to prepare corn is to grill it directly on the grates with the husks still attached. It’s a simple method that helps keep the kernels tender and juicy while adding a hint of smoky, charred flavor. And those beautifully charred husks make quite a presentation when serving.
For this Fiesta Grilled Corn on the Cob, I take things a little further with a Mexican-inspired combination of seasonings, lime, and Cotija cheese. It reminds me of Mexican street corn, with a few shortcuts that make it easy to prepare at home.
The corn gets a quick soak before going on the grill. While it’s cooking, I mix mayonnaise, sour cream, and seasoning into a flavorful spread. Once the corn is ready, I peel back the husks, spread the mixture over the warm kernels, and roll each ear in grated Cotija cheese. A squeeze of fresh lime finishes everything off.
The result is sweet, smoky corn coated in a tangy, savory mixture with just enough seasoning to complement its natural sweetness. I especially enjoy leaving the husks attached at the bottom of each ear. They create a convenient handle and give the finished Fiesta Grilled Corn on the Cob a fun presentation that’s perfect for backyard gatherings.
It’s one of those simple summer sides that brings plenty of flavor to the table without requiring much work. And for me, one ear is rarely enough.
¡Buenísimo!
Why You’ll LOVE Fiesta Grilled Corn on the Cob
What You’ll Need
Recipe Tips
Choose fresh corn. Look for ears with bright green husks, moist silks, and firm, plump kernels. Fresh corn has a naturally sweet flavor that works beautifully with the savory topping.
Soak the corn before grilling. I soak the ears in water for approximately 30 minutes before placing them on the grill. The moisture helps keep the husks from burning too quickly while the corn cooks.
Remove the silks before grilling (optional). I prefer to leave the corn silks for added moisture while grilling, plus the charred husks create a fantastic presentation when served. However, you can remove the silks for easier serving and cleanup. Carefully pull back the husks, remove the silks, and fold the husks back over the kernels before soaking.
Grill directly in the husks. Place the soaked ears directly on the grill grates over medium heat. Turn occasionally until the husks are charred in spots and the kernels are tender.
Try grilling without the husks. If you prefer more char on the kernels, remove the husks and silks before grilling. Lightly brush the corn with oil and grill for approximately 8 to 12 minutes, turning frequently.
Use foil for easy grilling. If you prefer, you can remove the husks and silks altogether. Lightly brush the corn with olive oil and wrap each cleaned ear loosely in aluminum foil. Grill until tender, turning occasionally.
Roast the corn in the oven. When grilling isn’t an option, place the corn in its husks directly on the middle oven rack at 350°F for approximately 30 minutes or until tender.
Substitute the seasoning. If you prefer to make your own seasoning blend, combine ½ teaspoon each of ground cumin, smoked paprika, chili powder, and garlic powder.
Choose your cheese. Cotija is my preference because of its salty, tangy flavor and crumbly texture. Feta cheese or finely grated Parmesan can be substituted when Cotija isn’t available.
Leave the husks attached for serving. Once the corn is cool enough to handle, pull the husks back and gather them at the base of each ear. They make a convenient handle and create a festive presentation.
Adjust the topping. Add more lime juice for extra tang or a pinch of cayenne or chili powder for additional heat.
How to Serve Fiesta Grilled Corn on the Cob
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Fiesta Grilled Corn on the Cob
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Ingredients
- 6 ears fresh corn husks attached
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons Tajin Authentic Mexican Chili Lime Spice
- Salt and black pepper to taste
- Juice of 1 lime
- Grated or crumbled Cotija cheese as needed for coating
Instructions
- Fill a clean sink or large container with cool water and soak the corn, husks intact, for at least 30 minutes. Drain and shake off excess water.
- Preheat the grill to medium heat, approximately 350–400°F.
- Combine the mayonnaise, sour cream, seasoning, salt, and pepper in a small bowl. Mix until smooth and set aside.
- Place the corn directly on the grill grates and close the lid. Grill for approximately 12 to 20 minutes, turning occasionally, until the husks are lightly charred and the kernels are tender.
- Remove the corn from the grill and allow it to cool just enough to handle safely.
- Carefully pull back or remove the husks and discard the corn silks. Leave the husks attached at the bottom if using them as handles.
- Spread the mayonnaise mixture generously over each ear of warm corn.
- Roll the corn in grated Cotija cheese until evenly coated.
- Squeeze fresh lime juice over the corn and garnish with additional Cotija, cilantro, or chili powder, as desired.
- Serve warm with extra lime wedges.
Nutrition
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