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!

  • (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
  • 1Preheat grill to medium-high (about 450F).
  • 2Melt (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.
  • 3Place 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).
  • 4Remove 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.
  • 5Sprinkle 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.