Lime and Cotija Mexican Grilled Corn

Total Time:
50 min
20 min
Inactive Prep:
30 min
6 servings


  • 1 cup whole milk
  • 3 tablespoons sugar
  • 8 tablespoons (1 stick) butter, softened, plus 3 tablespoons
  • 6 ears of corn, silks removed, husks left on
  • Kosher salt and black pepper
  • 1 tablespoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Zest of 1 lime
  • 1 cup crumbled Cotija cheese


Fill a stockpot halfway with water and bring to a boil over high heat. Add the milk, sugar, the 3 tablespoons butter, and some salt and pepper to the boiling water. Add the corn and boil for 15 minutes; remove and pat dry.

Prepare a grill or grill pan for medium-high heat. Place the corn (husks on) on the grill and cook, turning occasionally, to lightly char the kernels, about 5 minutes.

Meanwhile, in a medium bowl, mix together the softened 8 tablespoons butter and the garlic powder, smoked paprika, lime zest and some salt and pepper.

Peel back the corn husks to expose the kernels. Using a pastry brush, brush the grilled corn with the butter mixture evenly on all sides. Sprinkle generously with the Cotija. Serve.