Mexican Grilled Corn + Six Sauces

We’re talking about grilling this month on #BittmanTopics, and Mexican-style grilled corn makes an easy, vegetarian snack or side dish. Lots of ways to sauce it, too—I’ve included six here. What are you grilling? Let me know in the comments.

Photo by Fred Conrad

Photo by Fred Conrad

Everyone has an opinion about the best way to grill corn. Some swear you have to soak the ears in the husk before grilling. Some say you should peel back the husk, remove the silk, then butter and season the corn and wrap it back up to grill.

Personally, I love the charred, popcorn-like flavor that corn gets when it’s exposed directly to the flame, so I grill my corn out of the husk and until it’s browned — really browned — in a few places; as it happens, this usually leaves other parts bright yellow. Not only is this super-easy but it results in the kind of flavor I associate with the crunchy street corn of Mexico. Read the rest of this article and get the recipe here.

 6 Sauces for Grilled Corn

  1. Mayonnaise with lime juice, chili powder, salt, and pepper
  2. Olive oil, chopped basil, and Parmesan
  3. Crumbled feta, plain yogurt, lemon juice, oregano and cumin
  4. Mayo, minced garlic, pimentón and parsley
  5. Coconut milk, cilantro, and mint
  6. Simplest: Butter, salt, and black pepper


Posted in Bittman Topics, Mexican, Produce, Recipes


  1. bratschegirl said...

    Pok Pok, in Portland OR, does grilled corn with coconut (oil? butter?) and maybe lime (?). Seriously delicious.

  2. Clare said...

    You are bringing back fond memories. I spent several years of my youth living in Mexico City. We would stop on the walk home from school and have the Street Corn. I am pretty sure the corn was boiled, then skewered, then rolled in Crema, and cheese and (if you were brave) chile powder. It was delicious! For that matter, those few years of my youth in Mexico were awakening. The food was amazing, and so very different from what is often taken as “mexican food” in the U.S..

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