Mexican-style barbecued corn on the cob recipe

Corn on the cob is the perfect barbecue side and in this recipe, they’re topped with a Mexican-style sauce.

Ingredients

  Metric  Cups  Imperial 

  • 6 ears of corn, fresh or frozen (if frozen, thaw)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 75 g salted butter, softened
  • 1 lime, zest and juice
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp chilli powder
  • 1 small bunch of coriander (cilantro), chopped
  • 125 g garlic and herb soft cheese (like Boursin Velvety)
  • 6 lime wedges, to serve
  • 6 ears of corn, fresh or frozen (if frozen, thaw)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2.6 oz salted butter, softened
  • 1 lime, zest and juice
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp chilli powder
  • 1 small bunch of coriander (cilantro), chopped
  • 4.4 oz garlic and herb soft cheese (like Boursin Velvety)
  • 6 lime wedges, to serve
  • 6 ears of corn, fresh or frozen (if frozen, thaw)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2.6 oz salted butter, softened
  • 1 lime, zest and juice
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp chilli powder
  • 1 small bunch of coriander (cilantro), chopped
  • 4.4 oz garlic and herb soft cheese (like Boursin Velvety)
  • 6 lime wedges, to serve

Details

  • Cuisine: Mexican
  • Recipe Type: Sweetcorn
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. Heat your barbecue.
  2. Brush your cobs with olive oil and sprinkle with salt. 
  3. Add the corn to the barbecue, cook for about 8 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.
  4. In a medium-sized bowl combine the softened butter, lime juice, lime zest, half of the chopped coriander (cilantro), garlic, paprika, chilli powder and black pepper.
  5. Brush the butter mixture on each side of the warm corn.
  6. Spoon the garlic and herb soft cheese over the cobs and sprinkle with remaining coriander (cilantro). Serve with lime wedges. 
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  1. […] Mexican-style barbecued corn on the cob recipe […]

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