Mexican-style corn on the cob is an easy summer treat. Photo: CC--Migle 09/06/2016 - Summer means corn, and roasted Mexican-style corn is one of the best gluten-free summertime treats I know. This recipe is sure to leave lots of full stomachs and happy smiles.


  • 6-8 ears fresh corn, un-shucked
  • 1 stick butter, room temperature
  • 3 tablespoons lime juice
  • 2 teaspoons chopped tarragon
  • 6 ounces queso Cotija, finely grated
  • Spice mixture (recipe below)

Spice Mixture:

  • 2 tablespoons chili powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon

For the spice mixture, combine all ingredients. Sprinkle over roasted corn as desired.

Soak the corn in cold water for 1 hour.

Heat the grill.

Put the soaked ears on the hot grill and cook for 25 to 30 minutes, turning frequently.

While the corn is grilling, make the lime butter.

In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste.

Mix well and spread onto a large plate.

Take the corn off the grill and carefully peel back the husks (they will be hot).

Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter.

Top with a good amount of Cotija cheese and sprinkle with the spice mixture.

Serve immediately.

For a variation, smear corn with mayonnaise instead of lime butter, and use spices as desired. welcomes your comments below (registration is NOT required).