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summer grilled yellow corn topped with cotija cheese in a blue bowl

Grilled Corn

Sweet and fresh corn on the cob grilled and seasoned with a zesty mexican-inspired mix gives the most delicious bite.
Servings: 2
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 2 cobs of corn with husks see instructions for preparation directions
  • 2 Tbs butter melted
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder


  • First, prepare the corn by what I call half shucking. Take the outer most, dark green layer of husk off, peel down the inner husks so that they're still attached but the corn is exposed and remove the silk inside. What you'll be left with is a neat husk that hugs the corn with no stringy silk.
  • Melt 2 Tbs butter and add in ½ tsp salt, ¼ tsp pepper, 1 tsp paprika, ½ tsp garlic powder, ½ tsp cumin and ½ tsp chili powder.
  • Peel back the husk on the corn and generously brush the corn directly with the seasoning mix. Fold the husk back up around the corn so the seasoning is contained.
  • Place the husk-on corn directly on a preheated grill or grill pan. Cook for 5 minutes, then flip and cook for another 5 minutes.
Course Appetizer, Side Dish
Cuisine American, Mexican
Keyword 20 Minutes, Summer
Author Annie