The first time I experienced the flavour explosion that is Mexican Grilled Corn, my attitude to corn on the cob was changed forever. Don’t get me wrong, regular old boiled corn is still pretty tasty and fun to eat, but add a couple of simple ingredients and it’s transformed into something really special.
This recipe isn’t 100% faithful to authentic Mexican street corn which is smothered with mayonnaise and sour cream (crema), my version is a slightly healthier and is great for the whole family to eat. I’ve used my favourite Spanish paprika, Los Novios (the sweet variety), but if you want a bit of a stronger kick, go for the smoked or spicy option. If you don’t have Pecorino cheese, Parmesan or even crumbly feta work really well.
Some people pre-boil their corn before grilling, but I prefer to grill mine raw. I don’t mind if it’s a little on the crunchy side, I much prefer it to soft overcooked kernels. Of course if you like your corn very soft, boil or microwave it a little before popping it on the grill.
- 3-4 corn cobs (husks on)
- 20g butter softened
- 50g Pecorino cheese
- 1 tsp sweet paprika
- salt flakes
- Heat a griddle pan or barbecue grill
- Strip down corn husks but do not fully remove, braid or tie corn husk to secure.
- Lightly coat corn cobs with butter and place on grill.
- Turn regularly to ensure all sides are evenly cooked, about 8-10min
- Brush with a little extra butter and finely grate Pecorino cheese over corn.
- Sprinkle with paprika and salt to serve.
This dish is the perfect accompaniment to my Grilled Fish with Pineapple Salsa Tacos