Go on, Get Forked…
February 5, 2014
Grilled Peach and Rocket Salad with Honey Lemon Dressing
February 16, 2014

It’s Just Another Monday: Grilled Mexican Corn

Mexican Corn Feature Image

So it’s the start of another working week, that’s right another week of doing the same thing day in day out. Normally I love my job, but today, I’m just not feeling it. I’d rather be sat at home in a nice comfy chair, a coffee within arm’s length and a good book cookbook (currently reading “Secrets of the world’s best chefs” by Adam Roberts). Does this make me the ultimate food nerd? Most likely, but that’s what I’d rather be doing right now. My addiction to coffee and cookbooks go hand in hand, the smell of freshly ground coffee, the feel of paper between your fingers as you turn the page, the stunning photographs, the stories and the seemingly random list of ingredients that when combined create something special. Cooking is all about letting your taste-buds do the talking, is it too sweet? Too salty? Not sweet enough? Does this work with that? Do they complement each other? Does that even need to be there? These are all questions you should be asking yourself when you are in the kitchen and you should taste every step of the way. This is what determines good cooks from great cooks.

There is one downside to reading cookbooks… you always end up starving by the time you put them down. Not only are you starving but usually you are feeling inspired and want to make more than just Vegemite on toast (even though it’s amazing). One of my favourite snacks (can also be used as a side dish) has to be Grilled Mexican Corn. It’s so simple yet amazingly tasty and easy to prepare. Next time you’re feeling hungry and you’re not stuck at work, give this a go. It will also go perfectly with your next taco night.

Grilled Mexican Corn:
Mexican Corn

What you will need:
  • 4 fresh corn on the cob’s
  • 1 cup bread crumbs
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon Mexican chili powder
  • pinch of salt
  • 50g melted butter
  • 1 lime
  • 80g Romano cheese, finely grated
  • handful of coriander leaves
Now what?
  1. Bring a pot of salted water to the boil, cook corn cobs for 5 minutes and then drain.
  2. While allowing the corn to cool, combine the breadcrumbs, spices and salt into a large bowl. Mix well.
  3. Once the corn has cooled enough to handle them, roll them in the melted butter and then into the breadcrumb mixture, then set aside.
  4. Heat a large frying pan (or BBQ) over a medium high heat, once hot enough add the corn and cook for 2-3 minutes each side until nicely coloured.
  5. Remove the corn and top with some grated Romano cheese, coriander and a squeeze of lime.
  6. Serve with an ice-cold beer for ultimate enjoyment.

For now I guess it’s back to work…


  1. Looks positively delicious! I will certainly keep this recipe in mind for my next BBQ. Keep them coming!
  2. PinkPaperPlane says:
    Reading this hungry after work is such a bad idea. That looks scrumptious. I'll have to try it on the barbie while it's still warm!
  3. Matt! I did just exactly that this afternoon, though I had juice as I'm doing another juice cleanse. These look amazing!! Definitely going to give them a go soon!!
    • Matt says:
      Way to make me super jealous! Although I will be spending most of today and tomorrow sitting on the couch catching up on the stack of cookbooks thats forming in the corner of the room :)
  4. This stuff is amaaaazing, summer come faster!
  5. Perfect. Effing love Mexican corn stylees. Nice work my friend.
  6. Love Mexican corn, can't wait for summer!
  7. laurasmess says:
    I love making Mexican corn. I've never used breadcrumbs before though... I'll have to try that next time! Stunning photos too Mattster. Oh, and P.S. I am just as much of a food nerd as you. Your ideal morning as described above? Ah, it made me both wistful and sad!!! I am so over working full time - we need to find that rich investor!!! Soon!!!
    • Matt says:
      The breadcrumbs add a nice crumby texture ;) YES! we need to find that sponsor asap! Then we can open a Mexican food truck just because it would be fun and delicious. Speaking of Mexican, there's a new show on SBS Thursday night.. do it. Starts this week. :)
  8. for me, the downside of reading cookbooks, if they're any good, is i want to make everything and that can run the most obnoxiously high grocery bill. and playing hooky from work to read cookbooks and drink coffee is not a bad idea! i adore corn, it's just hard to come by organic/non-gmo here in the states.
    • Matt says:
      Yes I totally get that, by the time you have bought the book, got the ingredients, you pretty much need to eat 2 minute noodles for the rest of the week! But it's so worth it :)
  9. Love that this corn just gets a touch of heat! I also had not considered using breadcrumbs on this style of corn... sounds so delicious! Makes me regretful that we are not on the same season of the year as yourself :) And I agree with Lan -- reading cookbook and making a week's menu of all I'm inspired with sky-rockets our grocery bills. Ahk! I can't stop though. A friend asked recently to borrow a novel or two while we were snowed in..... I only had a handful! All the rest of my books are cookbooks :)
    • Matt says:
      I love adding chilli to just about everything :) Just enough to wake up your taste-buds :) I find the breadcrumbs add a nice little crunch. You'll have to bookmark it for summer! I think I might own one non cookbook book... somewhere... :)
  10. Love this! I have a friend who prepares an grilled corn similar to this one and now I've got a huge craving going on thanks to you! :) You and I have lots in common, I can tell... love Mexican food, good coffee and a stack of cookbooks...food nerds for sure.
  11. I'm really glad I found your blog... Awesome post... Awesome recipe.. :-)
  12. Liz says:
    I love grilled corn so this could easily form part of my breakfast, lunch or dinner. How creative and cheesy. Thanks for sharing!
  13. Victoria says:
    Love grilled corn, there's nothing better!
  14. Loving this Matt, I'd love my corn even more now!!(since i'll follow yer directions) :)

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