Mexican Corn on the Cob

Mexican Corn on the Cob

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 6 Servings

No need to head south of the border for this Mexican treat. Make your own version at home with a hot grill, fresh corn, a bottle of Picante sauce, butter and some grated cotija cheese.


  • 6 ears corn on the cob, husks removed
  • 1 jar Picante Sauce
  • 6 tablespoon butter
  • 6 tablespoon grated cotija cheese or Parmesan cheese


  1. Prepare a grill on medium heat.
  2. Cut 6 large squares of heavy duty aluminum foil and place one ear of corn onto each piece. Spoon 1/3 cup of picante sauce onto each piece of corn and then add 1 tablespoon of butter. Bring up the sides of the foil over the corn and then fold in the edges to seal.
  3. Place the wrapped corn on the grill for 18 minutes, flipping them frequently to ensure even cooking, and then carefully open each packet and cook for an additional 2 minutes. Top each ear of corn with the cotija cheese and serve immediately.


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