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Mexican-Style Grilled Corn

This grilled corn on the cob delivers an intense flavor

En español


  • 4 corn cobs, cleaned, silk threads and husks removed
  • 1 teaspoon salt, mixed with ½ teaspoon cayenne pepper
  • 1 tablespoon margarine, melted
  • 4 ounces butter at room temperature
  • 2 cloves garlic, crushed thoroughly until pasty
  • 2 tablespoons cilantro leaves, finely chopped
  • ¼ teaspoon grated lemon rind


  1. Brush melted margarine over corn cobs. Season with salt and pepper mixture.

  2. Prepare butter mixture by blending butter, garlic paste, cilantro and lemon rind until smooth. Roll into a cylinder shape, place on plastic wrap and refrigerate until firm, approximately 1 hour.

  3. Place on grill at medium heat, rotating from time to time. Cook each side for approximately 5 minutes, for a total of 15 minutes.

  4. Slice butter mixture and serve over corn.

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