I did a version of Mexican Street Corn a few years ago that was a huge hit. Five adults polished off a dozen ears and more than one person asked if there were any left as we could’ve easily pounded out a good 16 ears. I decided to come up with another version of this. So I did. The only problem is I came up with another one and another one and another one until I had a half dozen new recipes. That’s when I decided to combine all of them together into a bar for guests to choose from an almost limitless combination of options.

The basic premise is this. Each guest grabs an ear of corn and sets it on a sheet of Reynolds Wrap aluminum foil and then spreads one of three different compound butters on their ear and wraps in a sheet of foil. And to add another level of flavors, basil pesto was used as a fourth butter:

I LOVE me some basil pesto

Each ear is cooked (in a foil wrap) on the grill and then the foil is used as a nest to hold in all the toppings that are applied along with that glorious compound butter. That’s it. So simple and yet so much fun and adventurous.

I’m going to list the ingredients for each compound butter as well as the added toppings we put on after the corn had been cooked in the butter or pesto. This is not one of those recipes to follow to a T. This is one of those recipes to get inspiration from and create your own Mexican Street Corn Bar with ingredients you love.

For this post we used Reynolds Wrap Aluminum foil for a few reasons in no particular order. One, they sponsored this post and have partnered with us for many years now, which is something I’m very proud of. Two, it’s the best foil out there. Three, it’s made in the USA in Louisville Kentucky. Four, dad and Reynolds Wrap were born in the same year – 1947. Now that the procedural stuff is out of the way, let’s get on with the recipe(s).

Compound Butter Ingredients:


4 Tbsp butter
1 Tsp ranch dip mix


4 Tbsp butter
1 Tbsp garlic powder
1 Tbsp Sriracha


4 Tbsp butter
1 1/2 Tbsp chopped fresh sage
1 1/2 Tbsp chopped fresh rosemary
1 1/2 Tbsp chopped fresh thyme
1 1/2 tsp lime zest
1 tsp lime juice

As far as the basil pesto. I’m not going to lie. I bought it pre-made. Hey, I’ve got a wife, four kids 10 and under and essentially three jobs other than being a father. I’ve got to save time somewhere.

To make each butter, it’s best if if you soften up the butter ahead of time to make it easier to mix the ingredients in. Once you combine each set of ingredients in a mixing bowl, use a spatula to scoop each one onto a sheet of wax paper and roll up into giant candy shapes. Expect about one tablespoon of compound butter per ear and adjust your ingredient amounts accordingly:

Ranch, Sriracha/garlic and herb

Feel free to make up the butter the night before or even days before.

On top of the compound butter we also had the following toppings:

Cotija cheese

Feta cheese

Asiago cheese

Sharp cheddar cheese

Cilantro, chopped

Sour cream

Lime wedges

Lime zest

Crumbled bacon

I don’t say amounts here, because it is very dependent on how many folks you’re having over and what they have a penchant for. It’s OK if you run out of a few of these. It will force some to step out of their comfort zone and try something new. That’s what set up like this is made for.

But let’s start with the corn. I went with yellow and bi-color because I felt it would take the best pictures, but I actually prefer white corn:

Crickets chirping, baseball, hot lazy days, and fresh corn, this is what summer is all about!

Once all the corn has been shucked get all the ingredients ready for your Mexican Street Corn Bar:

Whole lotta flavor going on here!

Before we set up the bar near the cooker, let’s start slathering on some compound butter and basil pesto:

My AKORN is ready to devour some corn!

First let’s slather on some of the ranch butter:

Now the Sriracha\garlic:

The herb lime:

And finally the obligatory drip shot of the basil pesto being spooned over the corn:

It’s not easy getting this shot with how gloppy the pesto is. We got not one, but two. This is my fave. And yes, ‘gloppy,’ is a technical term.

Once you coat all the ears with the flavors your guests pick, roll the corn up in the Reynolds Wrap:

Time to make an aluminum foil sleeping bag for the doctored corn

Load up the cooker:

My grill is loaded

Target temp here is anywhere between 275-350:

Using a heat resistant glove, give the corn a squeeze about 15-20 minutes in and every 5 minutes after that until it softens up. That’s when the Mexican Street Corn is done

Now it’s time to lay out the toppings to make my Mexican Street Corn Bar:

Nice spread!

Here’s an overhead shot:

Everything to make any number of great ears of Mexican Street Corn

Now you can use the little ceramic corn boats like the white ones in the above picture, or you can simply pull back the Reynolds Wrap and make boats out of the foil. Want to guess what we did?

Easy clean up (no dishes). Once the foil was pulled back from the hot corn, the heat dissipated immediately and was quite cool to the touch. Heck yeah! No dishes!

And here we have the overhead shot of our three different compound butters and the basil pesto:

Top is herb/lime, second is Srirach/garlic, third is basil pesto and fourth is the Ranch. With the Ranch, make sure to roll it in the butter right before adding toppings as we lost a lot of the butter into the foil boat while getting these pictures

Now time to hit that toppings bar and load these bad boys up!

My favorite? Second from the bottom

OK, so what did we do with each of these? We’ll start at the bottom which was the Ranch compound butter. Topped with cheddar cheese and crumbled bacon:

The crunch of the bacon adds an amazing texture to this option

Now on to the basil pesto ear of corn. All it needed was some asiago cheese:

This was my favorite. Simple yet elegant

The Sriracha/garlic had some cotija cheese and cilantro added:

I can’t stand cilantro so I ate around it. It was phenomenal with just the Sriracha/garlic butter. I probably should’ve just done sour cream, cotija cheese and some BBQ rub

And finally the herb/lime had sour cream, cotija cheese, lime zest and a squeeze of lime (optional):

If you really dig lime, go for the extra squeeze of lime juice

Another shot of those four combos:

Some of you have noticed that the feta wasn’t used. Now that the rest of you know the feta wasn’t used, some of you are wondering how it would be used. It’s hard chunks of cheese, not grated asiago or cheddar. It would just fall off, right? That’s what the sour cream is for. In that link to the other recipe I did like this, the sour cream is the binder that really holds just about anything to the corn. Think of the sour cream as tasty glue.

The message here is to follow the basic formula: Slather on a compound butter or pesto, wrap in Reynolds Wrap, cook the corn in the foil and then get creative with the toppings. It really is a fun food project that children and adults can enjoy.

Other possible toppings that would be fun to play with:


Your favorite BBQ rub

Minced onions

Any manner of aioli

Flavored oils

Cooked sausage crumbles

Whatever other compound butter you can think of

Toasted seeds

Crushed nuts

The options are limitless. Get crazy with it!

Here’s the recipe card for those compound butters:

Mexican Street Corn Bar
Recipe type: Side Dish
Cuisine: Barbecue
Prep time: 
Cook time: 
Total time: 
Complete instructions on how to create a Mexican Street Corn Bar from compound butters to cotija cheese. This is more of an entertaining direction than it is a recipe
  • 4 Tbsp butter
  • 1 Tsp ranch dip mix
  • 4 Tbsp butter
  • 1 Tbsp garlic powder
  • 1 Tbsp Sriracha
  • 4 Tbsp butter
  • 1½ Tbsp chopped fresh sage
  • 1½ Tbsp chopped fresh rosemary
  • 1½ Tbsp chopped fresh thyme
  • 1½ tsp lime zest
  • 1 tsp lime juice
  • Cotija cheese
  • Feta cheese
  • Asiago cheese
  • Sharp cheddar cheese
  • Cilantro, chopped
  • Sour cream
  • Lime wedges
  • Lime zest
  • Crumbled bacon
  1. Let the butter get soft on the counter and transfer into three separate bowls
  2. Add each set of other ingredients into one bowl and mix through
  3. With a spatula, scoop the butter onto wax paper and form into giant butter candies
  4. Slather each ear of corn with one tbsp of compound butter and roll up in a sheet of Reynolds Wrap
  5. Cook the corn in the foil at 300 for 15-20 minutes (until it starts to soften)
  6. Then create a nest out of the Reynolds Wrap and top the corn with your favorite toppings





Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas


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Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… https://t.co/uKHWyunSxp - 1 year ago
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one comment

Great post, Scott! I could tear into some of that corn and be a happy man. I grew up in Kentucky and had no idea that Reynold’s Wrap was made there. Gives me another reason to buy that stuff :)


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