Cheesy Grilled Corn

Shucked corn, grilled hot and fast to char the corn kernels before slathering the ears of corn with sour cream, cotija cheese and your favorite BBQ seasoning. This cheesy grill corn is positively addictive so prepare to make about double what you think you need.

Most people think of meat when they think of grilling, but there is a whole legion of vegetarians and vegans out there that grill up some mean eats. While this is not vegan as the recipe calls for butter, sour cream and cheese, it is indeed meatless and ridiculously good. The first time I made it on a dry run to see if it was any good, I ate three ears of corn and could’ve eaten another but we ran out. Mind you I made a dozen ears of Cheesy Grilled Corn for 5 adults!

This dish is also known as called Mexican Street Corn or Elotes.

Whatever you want to call it, these things are amazing!

We also made these again, with a wider variety of ingredients to make a Mexican Street Corn Bar.

Grilled Cheesy Corn Ingredients:

• 1 stick of salted butter
• 4 ears of corn, shucked and silks removed
• 4 tbsp sour cream
• 1 tbsp of your favorite BBQ rub
• 4 tbsp Cotija cheese (a.k.a. Mexican Parmesan Cheese)

First step, melt the butter. I did this while grilling up some adobo burgers:

How to Make Grilled Cheesy Corn

Once the butter is melted (and burgers done and moved to the side of the grill with no heat) I place the corn right over the hot coals:

Then I brush them with a little butter. I say a little, because if you put too much on, the butter will flame up big time. You can also substitute olive oil or even infused olive oil instead of butter:

As the corn browns, rotate it:

Then hit them with a little more butter:

Be careful of the flare ups:

When the corn has browned somewhat on all four sides (which I know isn’t really possible with a round ear of corn, but you get it), remove from the grill and plate:

But where is the cheesy part? I’m getting to that. So far we’ve only covered a small part of what makes this grilled corn great.

There’s also sour cream, a fantastic rub, and cheese, but Sour Cream Slathered, BBQ rubbed, Cheesy Grilled Corn was way too long a name.

With a knife, spread some sour cream over the corn:

Then a couple shakes of the rub and then some of the the Cotija cheese (and if you are wondering how to pronounce it, so am I! I haven’t figured it out either):

And here we have our Cheesy Grilled Corn (with sour cream and BBQ rub):

Cheesy Grilled Corn Summary

I use words like epic, awesome, fantastic and home run a lot in my write ups. In this case, I’m going to go with a word that can have a negative and positive connotation. That word is ‘addictive.’ I made them twice in five days and hope to again inside a week!

There is something about the sweetness of the grilled corn, that is more pronounced because of the browning on the grill, along with the sour cream, the savory of the rub and the slight nutty flavor of the cotija cheese that makes this an amazing combination. If you can’t find cotija (I found it in the mexican section at my local grocery store), then substitute parmesan or asiago.

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Cheesy Grilled Corn Recipe Card:

Print Recipe

5 from 1 vote

Grilled Cheesy Corn

Cheesy Grilled Corn cooked over fiery hot coals, dredged in butter and browned before being slathered in sour cream and sprinkled with cotija cheese!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Finger Food, Side Dish

Cuisine: Corn on the Cob, Finger Food, Vegetarian BBQ

Keyword: Bacon Wrapped Grilled Cheese, Butter, Cheesy, Cheesy Grilled Corn, Corn on the Cob, Cotija Cheese, Elotes, Grilled Corn, Lime Sour Cream, Mexican Street Corn, Side Dish

Servings: 4 People

Ingredients

• 8 tbsp salted butter (1 stick)
• 4 ear corn shucked and silks removed
• 4 tbsp sour cream
• 1 tbsp your favorite BBQ rub
• 4 tbsp Cotija cheese a.k.a. Mexican Parmesan Cheese

Instructions

• Melt the butter in a sauce pan
• Place the ears of corn right over the hot side of the grill
• Brush with a little butter, being careful to avoid a big flare up
• Roll the corn over 180 degrees when it is browned on the bottom
• Brush with butter again
• Once the bottom is browned again, rotate so the side is over the heat and brush with butter
• Finally rotate to the last side that has not browned and butter again
• Once it is browned all the way around, remove from the grill and take inside to slather with sour cream, shake the BBQ rub over it and then sprinkle with the cheese
• Serve

A nice collage of the process:

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.

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BBQ Grilling

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Easy Elote Recipe

Mexican Street Corn Bar

Garlic Grilled Mushrooms

This article was initially published on: July 9, 2013