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Grilled Mexican Corn Cob Recipe

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 serving
Author Andrea Vaughan


  • 4 corn on the cobs
  • 1/4 cup Kikkoman’s® Traditionally Brewed Soy Sauce
  • Juice from one lime
  • 8 tbsp butter softened
  • 2 tsp chili powder
  • 1 tsp cayenne pepper optional
  • 1 tsp ground cumin
  • salt and pepper to taste


  1. Peel back corn husks, and remove and discard silk. In a small bowl, combine soy sauce and lime juice.
  2. Replace corn husks and place corn cobs on a sheet of foil. Peel the husks from the top of the corn cob back, then spoon 1/4 of the soy sauce mixture over each corn cob. Replace husks, wrap foil securely around the corn cob, then rotate several times to disburse the soy sauce marinade. Let sit for 30 minutes.
  3. Meanwhile, combine butter and spices in a small bowl. Unwrap the top of each corn cob, peel back husks, and place 1 tbsp of butter on each cob. Replace husk and foil, and wrap securely.
  4. Cook on preheated grill for 20 minutes, turning every 5 minutes. Remove from grill and let cool enough to handle.
  5. Remove foil, and serve with remaining butter.
Nutrition Facts
Grilled Mexican Corn Cob Recipe
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.