Backyard BBQ

Grilled Corn Off the Cob

June 27, 2022
0 Ratings
Photo by Ty Mecham. Prop Stylist: Brooke Deonarine. Food Stylist: Lauren Lapenna.
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
Test Kitchen Notes

Meet a zesty riff on esquites—an off-the-cob version of Mexican street corn—that makes the perfect plus-one to any spread. In this dish, grilled (or broiled) corn mingles with a punchy sauce starring Sir Kensington's Special Sauce and Chile Lime Crema Everything Sauce. This dynamic duo brings creaminess, spice, and that just-right kick of chiles and citrus to the dish. For the finishing touch, sprinkle crumbled feta (a tangy swap for queso fresco) over top, plus red pepper flakes and more cilantro, if you like.

This recipe is shared in partnership with Sir Kensington's. —The Editors

What You'll Need
  • 6 cups raw corn kernels (about 6 to 7 ears of corn)
  • 1/4 cup Sir Kensington’s Special Sauce
  • 2 tablespoons Sir Kensington’s Chile Lime Crema Everything Sauce
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro, plus more for garnish as needed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/3 cup crumbled feta cheese
  • Red pepper flakes, for garnish (optional)
  • Freshly ground black pepper, for garnish (optional)
  1. Add the corn to a baking sheet and drizzle with olive oil. Broil for about 15 minutes, or until browned on top. Alternatively, grill the whole ears of corn until browned, then cut off the cob. Transfer to a large mixing bowl.
  2. Add all ingredients—aside from the cheese—and toss to combine.
  3. Crumble the feta on top. Garnish with additional cilantro, red pepper flakes, or fresh black pepper, if desired. Serve warm or at room temperature.

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