Grilled Mexican Street Corn with Garlic-Herb Butter

Karen Pavone  image

Karen Pavone


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 Garlic-Herb Butter, rolled in Cotija cheese, and finished with a dash of Chipotle 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!


Prep Time

10 minutes

(6) ears organic bi-color or yellow corn, shucked

(1) 3.5 ounce tub Clover Garlic-Herb Butter

(2) tablespoons best quality mayonnaise

(2) tablespoons finely chopped cilantro

generous pinch of cayenne pepper, plus more for topping to taste

(1) cup finely crumbled Cotija cheese

Chipotle pepper powder to taste

fresh lime wedges

  • 1 : Preheat grill to medium-high (about 450F).
  • 2 : Melt (1) 3.5 oz. tub Clover Garlic & Herb butter in a medium bowl. Whisk in the mayonnaise, (1) tablespoon cilantro, and cayenne pepper until combined. Set aside. Finely crumble cotija cheese in a shallow dish long enough to fit the corn.
  • 3 : 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).
  • 4 : Remove charred corn from the grill. Working with one cob at a time, brush all sides with the butter mixture then roll gently in the cheese (coating should be sparse).)Transfer to a platter (single layer) and repeat with remaining cobs..
  • 5 : Sprinkle corn on all sides with a little Chipotle powder (to taste), and more cayenne if desired. Finish with the remaining chopped cilantro, and serve with fresh lime wedges.