Grilled Mexican Corn



Sweet corn is in season and easy to come by here in Wisconsin.  We've put together our version of Mexican Street Corn! Try it out the next time you fire up the grill!


Burn Pit Grilled Mexican Corn

Makes 8 ears; serves 4-8

8 ears sweet corn (in husk)
1 cup mayonnaise
1 cup grated Parmesan cheese
2 tablespoons Fire In The Hole All Purpose Spicy Seasoning
Lime wedges
Butcher’s string 


Set up grill for direct grilling and preheat to high

Shuck the corn, strip the husk back so it covers the stem. Tie with butcher’s string to form a handle. Repeat the process with the remaining ears of corn

Place the mayonnaise, cheese, Fire In The Hole, and lime wedges in small bowls and set on the table

When ready to grill, place the corn on the hot grates so the husks hang over the edge of the grill (so they don’t burn). Grill until nicely browned on all sides. 2-3 minutes per side (approximately 8-12 minutes) 

Transfer the corn to a platter. Serve by spreading mayonnaise over the corn, then sprinkle with cheese, seasoning, and squeeze lime to taste. 


If you enjoy this recipe, please share it with a friend! 

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