Grilled Mexican Corn on the Cob

Cook Time

10 mins

Cooking Method






Prep Time

10 mins




½ cup crumbled feta Cheese

8 ears of Corn, Husked and Silks Removed

2 tablespoons Louisiana Grills Key Lime Jerk Seasoning

8 Lime, Wedges

¼ cup Mayo

2 tablespoons Vegetable Oil

Cooking Instructions

Learn how to make this delicious traditional Mexican Corn on the Cob! With salty cheese, tangy lime, and our kicky Key Lime Jerk seasoning, this will become a summer barbecue staple! The pellet grill adds a hint of smoke to this Southwestern Corn on the Cob for a twist that is as tasty as it is easy. The perfect veggie side for your BBQ feast!

  1. Fire up your Louisiana Grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for medium high heat.
  2. Using a basting brush, brush a light layer of oil all over the corn and grill for 10 minutes, or until the corn is cooked all the way through and lightly charred.
  3. Remove the corn from the grill and immediately brush each ear of corn all over with mayonnaise until it is completely coated. Sprinkle 1 tablespoon of cheese over the corn and a shake of the Key Like Jerk seasoning. Squeeze 1 lime wedge over the top of the corn and serve immediately with more lime wedges.

Special Tools

  • Basting Brush
  • Tongs


Pair this recipe with spicy smokiness. Fill your hopper with Mesquite Hardwood Pellets.

Diet Info

  • Low Fat