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Mexican-Style Roasted Corn | by shannonpatrick17
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Mexican-Style Roasted Corn

This time of year here in the Cornhusker state we are up to our ears in corn, heh.

This is our favorite way to prepare grilled corn on the cob, it's super easy and very delicious.

Fully submerge the corn in water and let it soak for an hour or two, I have had good results from as little as 30 mins. I like to cook it hot and fast on the grill, because all the moisture in the husk this steams the corn and gives you a large window of success so it is hard to burn the corn. When the husks are blackened flip the corn over and do the other side. Simple.

I try to get it to look something like this:

even If it does not have the char it is still great just not as tasty.


We love to put different toppings on, butter salt and pepper is nice but probably the last thing we think of. My wife loves Mayonnaise and Lemon Pepper or Tajin . I love Mayonnaise and something spicy. earthy and smoky like Ancho Chili Powder or Pimentón de La Vera aka Smoked Spanish Paprika the real crack cocaine of spices. A small amount of Fresh Lime takes it to another level, be a badass get your microplane out and grate a little Lime Zest then squeeze some Lime wedge on it, but not too much. The whole game here is all about the balance, you should be able to taste the delicious caramelized corn without it being overpowered by too much mayonnaise. Certainly use just enough spices to accent instead of dominate, the fresh lime is most dangerous yet the most rewarding.


I don't usually mess around with adding cheese like Queso Fresco or Parmigiano-Reggiano unless I was trying to show off. I just want the flavor of the corn and spices to be the focus.

It might be traditional and I love Cilantro but I never make an effort to use it as a topping I think it just does not add enough.

Here are some links:

Tajin everyplace has this nowadays


This is the Bee's Knees but it's not as easy to find:

Santo Domingo Sweet-Smoked Pimenton de La Vera


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Taken on August 22, 2013