Little Havana Fiesta

Cuban Roasted Corn With Seasoned Butter

This recipe can be doubled or halved. Any left-over seasoned butter' can be stored, covered in the fridge for 1 week.


12 ears fresh corn with husks intact
1 cup (250 mL) salted butter
¼ cup (60 mL) Chinese garlic chili sauce (available at most grocery stores)
1 cup (250 mL) crumbled queso fresco, or feta cheese
2 cups (500 mL) fresh cilantro, roughly chopped
6 fresh limes, quartered


  1. In a large bowl or corn pot filled with water, submerse the corn and soak for an hour before grilling.
  2. While the corn is soaking, prepare seasoned butter. Combine salted butter and garlic chili sauce in a saucepan and bring to a boil. Remove from heat.
  3. Preheat BBQ grill on medium-high and place corn, on the grill with the lid down. Grill corn for approximately 20 minutes, turning every 5 minutes until done.
  4. When corn is done, carefully remove the husks, using caution not to burn yourself.
  5. Place corn on a large platter and using a BBQ brush, paint the corn with prepared seasoned butter. Top with crumbled queso fresco and sprinkle generously with chopped cilantro. Serve with lime wedges.
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