When I think of summer, I think of fresh corn from the farmer’s market.
This Grilled Mexican Corn on the Cob recipe takes it to the next level with a little kick from habanero and the mild flavor of Cojita cheese.
I know, I know …
it’s August and almost the end of fresh corn season.
So to bid goodbye to the lazy days of summer, make sure you grill up some of this corn …
or store this recipe away for next summer.
Mexican Grilled Corn
Ingredients
- 8 ears corn on the cob
- 1 stick butter (softened)
- 1/2 clove garlic
- 1/4 habarnero pepper (seeded)
- 3 fresh chives
- salt and pepper
- Cojita cheese
Instructions
- Combine all ingredients in a food processor
- Boil corn 5-6 minutes
- Grill boiled corn 1 minute on each side (turning 4 times to get nice grill marks all around)
- Slather flavored butter over corn
- Crumble Cojita cheese over corn and top with freshly snipped chives for garnish
This goes perfectly with a glass of my favorite Summer SangriaP.S. I’m in Atlanta at a blog conference today – follow along with me on Instagram.
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Wow- Kelly- That sounds really, really good. I would never think to do corn like that- xo Diana
Yummy! I bet you didn’t know that Brentwood, California is the corn capital of the West. We even are famous for our Corn Festival. Yes, that is exciting compared to Haven! I bet you are having a blast, at least I can console myself with a new recipe and food. Looking forward to hearing all about it.
I’m from Mexico and live in California and how corn on the cob is done at the farmer’s markets in Mexico is this way:
Slather butter on corn, wrap thick aluminum foil per corn. Once grilled to perfection you unpeel foil and with a food brush you slather mayo on it, sprinkle dash of salt and cayenne pepper powder and last you squeeze lime on it…add corn stick on each end and ENJOY!
Thanks for the recipe! I just bought corn yesterday too for tonights supper – perfect timing!!
This looks so good! We love corn but rarely grill it. I’ll have to try your recipe.