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Grilled Corn with Mexican Butter

Grilled Corn with Mexican Butter

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Side Mexican
By Gina Zammarchi Serves: 12

Who doesn't love sweet corn on the cobb when it's in season in the late summer?! This is my favorite way to eat corn. It is a crossover (XO) on Trim Healthy Mama unless you only use 1 teaspoon of butter, which makes it an E. This recipe makes a lot, so feel free to make less corn and save the butter in the fridge until next time.


  • 1 stick of room temperature butter
  • 1 ½ tsp. ancho chili powder
  • ½ tsp. dried oregano
  • ½ tsp. ground cumin
  • 2½ Tbsp. finely minced cilantro
  • 12 ears of corn, husked*
  • 3 Tbsp. of olive oil
  • Sea salt
  • Lime juice



Mix butter with spices.


Brush corn with olive oil, sprinkle with salt, and grill on medium heat until brown and blistered. Brush with Mexican butter and sprinkle with salt and lime juice. Serve hot.


*If you don't need 12 ears of corn, just grill the number you like and receiver the leftover butter in the fridge for next time.