Home Recipes Sides Mexican BBQ Corn Mexican BBQ Corn Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 10 min Cooking 7 min Refrigeration 0 min Freezing 0 min 4 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Sides Vegetables Mexican BBQ Corn The Best BBQ Corn You don’t have to be a chef or have much culinary experience to make this delicious dish. Cooking BBQ corn is super quick and the result is always tasty. Then, all you will have left to do is prepare a spicy sauce, parmesan cheese shavings, and cilantro leaves to go with your corn. A flavourful meal that will take your palate deep into South America! Although corn is a vegetable, you may know that it contains a bit more carbohydrates than most other vegetables. Indeed, in the nutrition world, corn is considered a starchy food. SIMPLY DELICIOUS: Did you know that one ear of corn contains about 100 calories? It’s relatively high for just one portion of vegetable! Therefore, a reasonable quantity to eat during a corn roast would be three or four ears of corn by person. BPT wishes you a good corn roast! Bonà savoir How to cook corn on the BBQ? Cooking corn on the BBQ is very quick. It usually takes betwen 5 to 10 minutes depending on the chosen method (with or without the leaves). To maximize the delicious roasted taste that cooking on the barbecue provides to food, we suggest that you remove the leaves. However, you will have to stay close to the barbecue at all times. If you do keep the leaves, know they will protect the corn like a wrapper, which will steam the corn instead of roast it. Still, pay attention to the flames to prevent the leaves from burning! First method: Ears of corn with leaves Preheat the BBQ to medium heat. Soak the ears of corn in water for 15 minutes. Then, place them directly unto the barbecue and grill them for 7 to 10 minutes depending on their size. Turn the ears frequently (every 2 minutes) to cook evenly. Once ready, peel and enjoy. Second method: peeled ears of corn Preheat the BBQ to medium heat. Remove the leaves but make sure they are still attached to the base. (Psst! You can even tie the leaves together to make a handle! It will be useful to the turn the corn on the cobs on the BBQ!) Season with oil, salt, and pepper. Cook 5 to 7 minutes on the barbecue. Turn frequently so they are grilled on every side. Enjoy! Maïs BBQ à la mexicaine Metric system Imperial system BBQ corn Ears of corn - 12 12 To discover! Olive oil - 2 tablespoons 30 mL To discover! Spicy sauce Plain Greek yogurt - ¼ cup 60 mL To discover! Sour cream - ½ cup 125 mL To discover! Hot sauce (Tabasco or Fire Barns) - 1 teaspoon 5 mL To discover! Salt - A pinch A pinch To discover! Toppings Lime (juice) - 1 1 To discover! Smoked paprika - 1 tablespoon 15 mL To discover! Chili powder - 1 tablespoon 15 mL To discover! Salt and pepper - To taste To taste To discover! Cilantro leaves, chopped - 1 bunch 60 mL To discover! Parmesan cheese - ½ cup 125 mL To discover! Preparation Switch to cook mode Step 1 Baste each ear of corn with olive oil. Step 2 Grill the ears on the barbecue 5 to 7 minutes, turning them frequently. Step 3 Meanwhile, in a small bowl, mix all the spicy sauce ingredients. Set aside. Step 4 Once cooked, remove the ears of corn from the barbecue and brush with lime juice. Step 5 Sprinkle smoked paprika, chili powder, salt, and ground pepper unto each ear of corn. Step 6 Garnish with parmesan cheese shavings and fresh cilantro. Step 7 Dip into the spicy yogurt sauce or, using a plastic squeeze condiment bottle, drizzle the sauce unto each ear of corn. Like it? Share it!
