Recipe courtesy of Michelle Jones

Lime and Cotija Mexican Grilled Corn

  • Level: Easy
  • Total: 55 min
  • Active: 40 min
  • Yield: 6 servings
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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

Kosher salt and black pepper 

1 tablespoon garlic powder 

1/2 teaspoon smoked paprika 

Zest of 1 lime 

1 cup crumbled Cotija cheese 


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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