Mexican Street Corn on the Cob

Mexican Street Corn on the Cob

This cheesy take on grilled Mexican street-style corn is perfect for any summer barbecue menu.

Tip: Serve with lime wedges or hot sauce if desired.

Total Time:

10 minutes(Preparation) / 15 minutes(Cooking)




4corn cobs, husks and silk removed
2 tbsp (30 ml)diced pickled jalapeño pepper
1clove garlic, minced
2 tbsp (30 mL)butter, at room temperature
2 tbsp (30 mL)lime juice
1/2 tsp (2 mL)chili powder
1/4 tsp (1 mL)salt
4Black Diamond® Marble Cheddar Natural Cheese Slices
2green onions, finely chopped


  1. Preheat grill to medium-high heat; grease grate well. Grill corn cobs for 10 to 12 minutes or until well-marked and tender.
  2. Stir together jalapeño, garlic, butter, lime juice, chili powder and salt; roll corn cob in mixture. Lay cheese slice on top of each corn cob.
  3. Grill for 2 to 3 minutes or until cheese melts. Sprinkle with green onions. 

Recipes you might also like