Grilled Mexican Street Corn

Smokey-sweet and delicious, our Grilled Mexican Street Corn is the perfect summer side dish for your backyard BBQ. Tender ears of sun-kissed corn are lightly charred on the grill to caramelize the kernels, then smeared with melted Clover Organic Butter, rolled in Cotija cheese, and finished with a dash of Chipotle, garlic, and cayenne pepper to add a little heat. This crowd pleaser makes a great side dish for chicken, fish, pork, steak . . . or serve just as is for a vegetarian delight!

Cook time: 10min

Dietary Restrictions: Gluten Free, Vegetarian



  • (6) ears organic bi-color or yellow corn, shucked
  • (4) tablespoons Clover Organic Butter
  • (2) tablespoons best quality mayonnaise
  • (2) tablespoons finely chopped cilantro
  • generous pinch of Chipotle, cayenne pepper, and garlic powder (or salt) to taste
  • (1) cup finely crumbled Cotija cheese
  • fresh lime wedges



Preheat grill to medium-high (about 450F).


Melt (4) tablespoons Clover organic butter in a medium bowl. Whisk in the mayonnaise, (2) tablespoons cilantro, and a pinch of cayenne pepper until combined. Set aside. Finely crumble cotija cheese in a shallow dish long enough to fit the corn.


Place corn cobs on preheated grill leaving space between the cobs. Grill, turning every few minutes, until lightly charred on all sides (about 10 minutes total).


Remove charred corn from the grill. Working with one cob at a time, brush all sides with the melted butter, then roll gently in the cheese (coating should be sparse). Transfer to a platter (single layer) and repeat with remaining cobs.


Sprinkle corn on all sides with a little Chipotle powder, garlic powder (or salt), and more cayenne (if desired) to taste. Finish with the remaining chopped cilantro, and serve with fresh lime wedges.