Inspired by Mexican street corn, this easy recipe doesn’t disappoint. It is incredibly simple to make and is perfect for your next summer BBQ. Side note: if you shave the kernels off and mix them with some room temperature mascarpone, some of the Calabrian chili butter, pecorino and basil you’ll have an amazing dip. Serve it with grilled bread.

This is my new favorite grilled corn recipe...

I came up with this idea when I was making Elote, or Mexican street corn, one night. This is basically the Italian version, and it’s super simple and extremely addictive. It only takes a few minutes to make and your won’t be disappointed! I even tried turning it into a dip by cutting the kernels off the cob and mixing the ingredients together with some mascarpone. It was delicious. I’ll work on it a little bit more and will share it sometime soon. 

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Grilled Corn with Calabrian Chili Butter, Pecorino & Basil

  • Author: carolinefey
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 6 1x


If you love Mexican street corn then you will love this Italian riff. The Calabrian chili adds a little bit of a kick, but it’s not too spicy because the butter mellows out the heat. If you love spice add a little bit more, and if you’re spice sensitive just add a tiny bit.


  • 6 ears corn, shucked
  • 1 stick salted butter, melted
  • 1 tablespoon crushed or chopped Calabrian chili peppers
  • 1/4 teaspoon kosher salt
  • 3 garlic cloves, grated or minced
  • Zest and juice of 1 lemon
  • Toppings: freshly grated Pecorino and chiffonade or chopped basil


Put the butter, crushed chilis, salt, garlic, lemon zest and juice together in a saucepan and bring to a simmer. Cook for a few minutes, until the garlic has softened.

Heat your grill burners on high. Grill the corn for a few minutes on each side, until the kernels are charred. Brush the butter over the corn and coat with grated Pecorino. Sprinkle basil on top and serve.

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