Street Corn Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 - ears of corn on the cob, with husks
  • - salt and pepper
  • - queso fresco or cotija cheese, crumbled, optional, for topping
  • - hot pepper sauce, optional, for serving with
  • Cotija Serrano Butter
  • 1/2 cups - softened butter
  • 1/2 ounces - Cotija cheese, shredded, crumbled
  • 1/2 - fresh red or green serrano or jalapeno pepper, seeded, finely chopped
  • 1 1/2 teaspoons - lime juice
  • 1/4 teaspoons - chili powder
  • Cajun Butter
  • 1/2 cups - softened butter
  • 1 1/2 tablespoons - snipped fresh parsley
  • 1 teaspoons - garlic salt
  • 1/4 teaspoons - black pepper
  • 1/4 teaspoons - cayenne pepper
  • 1/8 teaspoons - ground ginger
  • 1/8 teaspoons - ground cloves
  • Honey Nut Butter
  • 1/2 cups - softened butter
  • 1/3 cups - dry roasted cashews or peanuts, very finely chopped
  • 1 tablespoons - honey
  • 1/2 teaspoons - seasoned or regular salt
  • Directions:

    For Butters: Combine all ingredients for your preferred butter in a large mixing bowl and beat on low speed with mixer until completely combined. Cover and chill for 1 to 24 hours; bring to room temperature before serving.

    For Corn:
    Peel back corn husks (but do not remove them) and remove silks; pull husks back up around the ears of corn.

    Place ears of corn in two very large pots, pans or a clean sink; cover with cold water, and allow to soak for 60 minutes. Drain.

    Grill corn, uncovered, over medium heat for 25 to 30 minutes, turning and rearranging as needed, until corn kernels are tender.

    Cool slightly; peel back corn husks (optional - tie husks back with a strip of husk). Serve with salt and pepper and your choice of butter.

    Optional: Choose to simply butter ears of corn after cooking, and sprinkle with crumbled cheese, garlic salt, and a drizzle of hot pepper sauce before serving.

    Brief Description

    Fresh ears of corn, grilled and served with seasoned buttery spread, and some hot sauce and queso fresco or cotija cheese.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Mexican

    Prep Time: 1 hour(s) 20 min
    Cook Time: 30 min


    Magnolia Journal

    Posted By:


    Posted On:

    May 23, 2018

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