This is my take on grilled Mexican corn. Normally, you season the corn-on-the-cob with cayenne pepper, but I prefer something with a little more flavor (but still have some heat). Steven Raichlen’s rub is the perfect mix for this Fire-Eater Mexican corn (and wings, and steak, and just about everything you make!). The rub adds just the right amount of spiciness.
This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick. Very, very good and so easy! If you don’t have Cotija cheese, substitute queso blanco or crumbled feta.
Get yourself a good set of grill tools for this corn and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber grill tools for decades and have yet to replace a single one.
Fire-Eater Mexican Corn
- 4 ears corn on the cob whole or halved
- 4 tablespoons unsalted butter
- 1 tablespoon lime juice
- ¼ cup Cotija cheese crumbled
- Fire-Eater rub
- Tear off a few pieces of foil (more or less, depending on how much corn you’re cooking).
- Place the corn on the foil. Add a small pat of butter over each.
- Drizzle with freshly squeezed lime juice and top with crumbled cheese.
- Sprinkle with desired amount of rub.
- Seal foil into packets and place on grill over medium-high heat for 15 minutes.
Nutritional values are approximate.