Mexican Style Corn on the Cob

Mexican Style Corn on the Cob


Mexican Style Corn on the Cob

Recipe Type: BBQ

Cuisine: mexican

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 6 cobs


  • 6 x large corn on cob
  • 125g butter, softened
  • 1 red chili finely chopped and de seeded (or 1 tsp cayenne / chilli powder)
  • Zest of 1 lime
  • 1 tbsp chopped fresh chives
  • 1 tsp rock / sea salt


  • To serve:
  • 2 tbsp finely grated hard white cheese like manchego


  1. There are a couple of ways to cook corn on the BBQ


  1.  If they have the husk still on simply peel back outer leaves nearly to the bottom
  2. Get rid of the fluffy stringy stuff and fold leaves back up to the top then whack the corn on the BBQ to cook for 15 – 10 mins
  3. The outside leaves will go black but the corn will be slowly steaming and cooking inside
  4. Peel off leaves and place back on BBQ for a few minutes to get charred


       Corn with no husks, wrap in tin foil and place on BBQ and leave to cook for 15 – 20 mins


  1. Corn with no husk and conscious of precious meat grilling space
  2. Boil corn in salted water for 10 mins
  3. Then place on BBQ to finish off cooking for 5 mins to get the charred smokey flavor


  1. To make the butter simply mix all the ingredients together when the butter is soft
  2. You can make this a day or two in advance, wrap it in cling film while it is still soft and roll it into a log shape
  3. Chill then when you need it you can cut a slice off and put it straight on top of your cooked corn
  4. I like to finish my corn off with a blob of the butter and a good sprinkle of grated manchego….
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