Grilled Corn Off The Cob Recipe

This street corn from Mexico makes me think of Anthony Bourdain’s talent for taking you to new places and encouraging you to try new things.

Although I’ve never met the man, I’ve watched a lot of his programs, and I thought they were excellent because they transported me to each setting and left me wanting more and wanting to travel.

Traveling for food, learning about one’s culture through food — that is what inspires me to travel, and that is what Anthony did. If I were to sort out my feelings over his passing years ago, I think he was an inspiration to me.

I hope that by experiencing the world, being adventurous with food, and being aware to ask for help when necessary or to reach out to someone if you believe they need it, we can all learn from this tragic event and honor his memory.

Steps. Add the corn to a baking sheet and drizzle with olive oil. Broil for about 15 minutes or until browned on top. Alternatively, grill the whole ears of corn until browned, then cut off the cob.

Grilled Corn off the Cob Recipe by Manjula

Mexican Street Corn off the Cob 🔗

A much less messier way to have your favorite side dish! Mexican street corn off the cob tastes just as great as the ‘on the cob’ version!

Prep: 15min

Total: 35min

Serving Size: 1 Serving

Nutrition Facts: servingSize 1 Serving, calories 328 kcal, Carbohydrate 32 g, Protein 5 g, Fat 20 g, Fiber 2 g, Sugar 8 g


  • 1 tablespoon unsalted butter
  • 4 ears of corn
  • 2 tablespoons mayo
  • 3 ounces cotija cheese (freshly grated or crumbled)
  • 1/2 teaspoon smoked paprika
  • 1 green onion stalk (finely chopped)
  • Handful of freshly of chopped parsley
  • Salt and pepper (to taste)


  1. In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
  2. Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
  3. Mix to combine then divide evenly and serve!


Why do you soak corn in water before grilling?

Peel back the husk but keep it on to get juicy, tender kernels bursting with corn flavor. Pre-Soaking Corn: This prevents them from burning and also adds a little moisture so the interior steams as it grills.

Do you have to soak corn before you grill it?

No, corn on the cob does not need to be soaked before grilling; however, if you are grilling corn in the husk, it is a good idea to soak your corn to prevent burning or catching fire.

How long does it take to grill a corn?

Remove the husks and eat on the cob or remove the kernels; serve with the BBQ Butter and/or Herb Butter. Place the corn on the grill; close the cover; and grill for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a paring knife.

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