Made Better With Butter

Recipes / Sides · Grill · Party

Mexican BBQ Street Corn

Corn grilled in the husk, then a toppings bar — butter, mayo, cotija, lime, Tajín and Tapatío — so everyone builds their own.

Cook
One turn on high, then about 20 min on medium
Serves
6 ears of corn
Jump to the recipe
An ear of grilled corn on a holder, covered in mayo, crumbled cotija and streaks of Tapatío

This is less a recipe than a way to throw a party. The corn goes on the grill in the husk, and the toppings go on the table, so everyone builds their own ear exactly how they like it.

Some people want just butter and salt. We go the whole way — butter, mayo, a snowfall of cotija, lime, Tapatío, salt and pepper.

Our friend Aja North showed us how it’s done, and helped set up the condiments the first time we made it.

Six ears of corn in their husks charring on a gas grill, with burgers on the other side
1. In the husk on the grill, burgers on the other side.
Butter spread over a husked ear of grilled corn on a corn holder
2. Butter first.
Cotija being spooned over an ear of corn spread with mayo
3. Mayo, then the cotija starts.
An ear of corn heavily coated in crumbled cotija over a plate of fallen cheese
4. Cotija all over.

Make it

Makes 6 ears of corn

Ingredients

The corn

The toppings bar

  1. Heat the grill on high until it reaches about 600°F.
  2. Lay the corn on the grates in the husk. Keep it on high and slowly turn the ears until they've gone all the way around once.
  3. Turn the grill down to medium and keep slowly turning them for about 20 minutes more.
  4. While the corn cooks, set out the toppings on the table — butter, mayo, cotija, lime wedges, Tajín, Tapatío, salt and pepper.
  5. Pull back the husks and let everyone build their own. Our order — butter, then mayo, then a heavy sprinkle of cotija all over, a squeeze of lime, Tapatío, salt and pepper.

Good to know

  • Grilling in the husk steams the corn in its own wrapper, so it stays juicy; the outside leaves just char.