Grilled Corn on the Cob
Carlos Mendez
@carlosmendezcooks
Prep
5 min
Cook
10 min
Total
15 min
Servings
4
Difficulty
Easy
Let's cook
Grill it dry and naked
Put the husked corn straight onto a hot grill with no oil. Turn every 2 minutes for 10–12 minutes total, until charred in patches all the way round.
💡Blackened kernels are flavour, not damage. Take it further than looks comfortable.
Mix the butter
Mash the softened butter with the chilli powder, paprika, lime zest, and a good pinch of salt.
Butter while blazing hot
Roll each ear in the compound butter the moment it comes off the grill, so it melts into the kernels rather than sitting on top.
Finish
Scatter over the cheese and cilantro and serve with lime wedges to squeeze.
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📝 Tips, swaps, and make-ahead notes
Soaking corn in water before grilling is a common instruction and it works against you here — it steams the kernels and prevents any real char. Dry corn, hot grate, frequent turns.
- •No grill: A dry cast iron pan over high heat, or 8 minutes under a hot broiler.
- •Vegan: Plant butter and nutritional yeast in place of the cheese.
- •Off the cob: Cut the charred kernels off and toss with the butter as a salad.
Nutrition & Safety
Calories
218kcal
Protein
5g
Carbs
28g
Fat
12g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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