Cuban-Style Grilled Corn with Mojo Butter

Every summer BBQ needs that one side dish that turns heads—and this is mine. This Cuban-Style Grilled Corn with Mojo Butter is smoky, citrusy, garlicky, and irresistible.

It’s inspired by the bold, bright flavors of Cuban mojo sauce, brushed over sweet, charred corn and finished with crumbled cotija for that creamy-salty kick.

I promise: once you make corn this way, there’s no going back.

Jump to Recipe

What Is Mojo Butter?

Mojo butter is a Cuban-inspired compound butter made by blending melted butter with bold ingredients like garlic, citrus juice (typically orange and lime), cumin, and sometimes a touch of chili for heat.

It’s a flavorful fusion of zesty, garlicky, and slightly spicy notes, perfect for brushing over grilled vegetables, meats, or seafood.

Mojo butter brings all the vibrant flavor of traditional Cuban mojo sauce, but with the added richness and creaminess of butter.

Recipe Highlights

What makes this corn shine is the punchy mojo butter: fresh garlic, bright citrus juice, and a bit of heat, all melted into velvety butter.

Slather it on hot-off-the-grill corn, sprinkle with cotija, and you’ve got a street-food-style masterpiece in under 20 minutes.

Why you’ll love this corn:

• Zesty Cuban mojo brings bold flavor
  .
• Buttery, garlicky glaze soaks into every kernel
  .
• Quick, easy, and perfect for grilling season
  .
• Cotija cheese gives a salty, creamy contrast
  .
• Naturally gluten-free and crowd-pleasing

Ingredient Notes

• Fresh Corn on the Cob
  Sweet and juicy with just the right char when grilled—ideal for absorbing sauce.
  .
• Butter
  Melted and used as the base for the mojo sauce; adds richness.
  .
• Garlic
  Essential in Cuban mojo—it brings sharpness and depth to the butter.
  .
• Orange Juice and Lime Juice
  The citrus combo adds brightness and signature Cuban zing.
  .
• Cumin and Chili Flakes
  Adds warmth and a touch of heat—classic mojo flavor profile.
  .
• Cotija Cheese
  A salty, crumbly cheese similar to feta. Finishes the dish with texture and tang.
  .
• Fresh Cilantro
  Optional: garnish that adds color and herbal freshness.

How to Make This Recipe

1. Make the Mojo Butter
   Melt butter in a small saucepan. Stir in minced garlic, orange juice, lime juice, cumin, chili flakes, and a pinch of salt. Simmer briefly, then set aside.
   .
2. Grill the Corn
   Preheat grill to medium-high. Grill husked corn for 10–12 minutes, turning occasionally, until lightly charred on all sides.
   .
3. Brush with Mojo
   Remove the corn from the grill and immediately brush generously with warm mojo butter.
   .
4. Garnish and Serve
   Sprinkle with crumbled cotija and chopped cilantro. Serve with lime wedges.

Preparation of the Mojo Butter

Creating the mojo butter is a simple yet rewarding process. Start by gathering your ingredients: unsalted butter, minced cloves of garlic, orange juice, lime juice, ground cumin, and chili flakes.

In a mixing bowl, combine the softened butter with the minced garlic. The garlic adds a robust flavor that pairs beautifully with the sweetness of the corn.

Next, pour in the orange juice and lime juice, which will infuse the butter with a zesty tang. Add the ground cumin and chili flakes to taste, stirring until everything is well blended.

This vibrant mixture will be the star of your grilled corn dish.

Grilling the Corn to Perfection

Once your mojo butter is ready, it’s time to focus on the corn. Begin with husked corn on the cob, ensuring that all the silk and husks are removed.

Preheat your grill to medium-high heat. Place the corn directly on the grill grates, allowing it to cook for about 10-15 minutes. Turn the corn occasionally to achieve even grilling and those desirable char marks.

When the corn is tender and beautifully charred, it’s ready to be removed from the grill. The aroma will be irresistible!

Applying the Mojo Butter

After grilling, it’s time to brush the corn with your prepared mojo butter. Use a generous amount to ensure every bite is packed with flavor.

The warmth of the corn will melt the butter, allowing it to soak into the kernels. This step is crucial, as the butter enhances the overall taste and adds a delightful sheen to the corn.

Once buttered, the corn is ready for the finishing touches.

Adding the Final Touches

To elevate your grilled corn, sprinkle crumbled cotija cheese over the buttered surface. The cheese adds a creamy, salty contrast that complements the sweetness of the corn.

Next, add a handful of chopped fresh cilantro for a burst of color and freshness. The combination of flavors will create a mouthwatering experience.

Don’t forget to serve lime wedges on the side. A squeeze of lime juice over the corn will enhance the flavors even further, making each bite a delightful treat.

Serving Suggestions

This Cuban-style grilled corn on the cob is a perfect side dish for summer barbecues or outdoor gatherings.

Its vibrant presentation and bold flavors will impress your guests. Serve it alongside grilled meats or as part of a larger spread.

• Serve alongside grilled chicken, ribs, or mojo pork
  .
• Add to a BBQ buffet or taco night spread
  .
• Slice off kernels and mix into rice bowls or salads

Whether enjoyed at a picnic or a backyard party, this dish is sure to be a hit!

Tips for the Best Cuban-Style Grilled Corn with Mojo Butter

Start with fresh, in-season corn—it makes all the difference. Grill over direct heat and rotate for even charring.

Apply the mojo while the corn is hot so it soaks in beautifully. Don’t skimp on the cotija—it balances all the brightness of the mojo with a rich, salty note.

Storage and Warming of Leftovers

Store leftovers wrapped in foil or in an airtight container in the fridge for up to 3 days. Reheat on the grill or in the oven at 350°F until warmed through.

Leftover kernels can also be cut off the cob and added to salads or rice dishes.