Colombian grilled corn (mazorca asada) is one of the country’s favorite foods: you will find it at fairs, roadside stands, and almost any barbecue. Tender corn is grilled over low heat until the kernels soften, then finished with butter, salt and pepper, suero costeño, grated costeño cheese, and a touch of paprika.
It is a simple dish in which tender corn and the toasty flavor of the grill take center stage. Use fresh corn and grill it patiently, turning it so it browns evenly without burning.
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Colombian Grilled Corn
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: Colombian
Ingredients
- 4 ears of tender corn, cut in half
- Butter for brushing
- Salt and pepper, to taste
- Suero costeño (Colombian sour cream), to taste, for finishing
- Grated costeño cheese (or your preferred cheese), to taste, for finishing
- Paprika, to taste
Preparation
- Grill the corn, place the corn halves on the grill over low heat and turn them as they brown, for about 15 to 20 minutes, until the kernels are tender.
- Butter and season, brush the hot corn with butter and season with salt and pepper to taste.
- Finish and serve, add suero costeño to taste, top with grated costeño cheese to taste, and finish with a touch of paprika. Serve right away.
Chef’s tips
- Use tender, fresh corn; the kernels should be juicy so they stay soft when grilled.
- Grill over low heat and turn the corn with tongs so it browns evenly.
- Brush on the butter once the kernels are tender and the corn is still hot, so it melts and soaks in.
- Add the suero and cheese just before serving.
Traditional variations
Some people grill the husked corn directly on the grate, others wrap it in aluminum foil for a few minutes before moving it to the griddle, and others grill it in its own husks over the coals for a more rustic flavor. Costeño cheese can be swapped for your preferred cheese.
How to serve
Serve the grilled corn hot, freshly finished with the suero and cheese. It is the perfect side for grilled meat or fish and for sharing with friends and family.
Recommended accompaniments
- Grilled meats.
- Grilled fish.
- Grilled chorizo or blood sausage.
- Colombian ají.
Food tradition
Grilled corn should not be confused with desgranado or mazorcada, another Colombian street dish in which the kernels are cut from the cob and mixed with meats, melted cheeses, potato sticks, and sauces.
Frequently Asked Questions
Over low heat, about 15 to 20 minutes, turning it as it browns, until the kernels are tender.
Grated costeño cheese is the most typical choice for its salty flavor; you can also use your preferred cheese.
Grilled corn is served on the cob, grilled and finished with butter, salt, suero, and cheese. Desgranado or mazorcada uses kernels cut from the cob, mixed with meats, melted cheeses, potato sticks, and sauces.
Yes. Grilling it in its own husks over the coals protects the kernels and gives a more rustic flavor; you can also husk it and grill it directly.
