Grilled or boiled you’ll love the taste of this deliciously easy and spicy Mexican corn on the cob recipe with crumbled cojita.
Hot and Spicy: Easy Mexican Corn on the Cob Recipe
If I could pick one summer vegetable recipe that is a standout for grilling that would have to be this Easy Mexican Corn on the Cob Recipe.
My inspiration for this recipe is from the street corn that you might find south-of-the-border. There vendors grill fresh ears of corn, made to order al fresco and taste amazingly delicious.
What I love about this recipe is that you can easily replicate the same recipe at home.
You can grill unshucked ears of corn right on hot coals (or grates) or grill shucked corn on direct or indirect heat. Anyway you make it you’ll get great results.
How to Grill Corn Three Ways (Video)
Here is a great video tutorial to explain the benefits of grilling corn three different ways.
But what makes this recipe a standout is its spicy buttery rub sauce.
This sauce plays off the sweetness of the corn but also adds a depth of flavor not found with plain melted butter and salt–like most midwestern folks choose to eat their corn.
How to Make Corn on the Cob Spicy Rub Sauce
In a small sauce pan, heat 1/4 cup of extra virgin olive oil and 3 tablespoons of butter.
Then add your spices like cayenne, pepper flakes, along with a teaspoon of salt.
Don’t like it too hot? Take away some of the intensity of the rub sauce by reducing the amount of spice you initially add to the butter.
Let this heat through for about five minutes.
You’ll want to brush on the rub sauce, especially if you are doing direct grilling, sans husks.
Then cook about five minutes on each side, grilling on high. Keep rotating the ears of corn until cooked. And, don’t forget to keep “mopping” the ears with the rubbing sauce. Remove when done. Serve warm. Enjoy!
If you really want to add some more depth to your corn, try one (or more) of these toppings as soon as it comes off the grill:
- grated pecorino
- shredded parmesan cheese
- squeeze of lemon
- queso fresco
- crumbled cojita cheese
- Greek yogurt
- minced jalapeño peppers
- squeeze of lime
For more amazing vegetable recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Easy Mexican Corn on the Cob Recipe
- 1/4 cup olive oil extra virgin
- 3 tbsp butter unsalted
- 1/4 tsp cayenne pepper
- 1/8 tsp pepper flakes
- 1/2 tsp salt
- grated or crumbled cotija, pecorino or parmesan cheese optional
- sliced lemon or lime wedges optional
In a small sauce pan, add olive oil, butter and spices. Simmer for about five minutes.
Brush on shucked corn and grill on high for approximately 5 minutes on each side.
Rotate often and keep brushing on sauce until corn is cooked, approximately 12-15 minutes.
Remove. Brush on any leftover sauce. Sprinkle on cheese and squeeze a bit of lemon juice on corn cobs. Serve. Enjoy!