Go Back
–+ servings
Print Recipe
5 from 62 votes

Mexican Corn on the Cob

Our Mexican corn on the cob recipe is loaded with mayo, cheese, chili powder, and lime for a deliciously easy street corn favorite!
Prep Time5 minutes
Cook Time9 minutes
Total Time14 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
Servings: 4
Author: Kristyn Merkley

Ingredients

  • 4 ears of corn, shucked
  • ¼ cup salted butter, melted
  • ¼ cup mayonnaise
  • 2 teaspoons lime juice
  • 1 teaspoon cumin
  • ½ cup Cotija cheese, grated
  • chili powder
  • cilantro, chopped fresh

Instructions

  • Preheat your grill to a medium-high heat.
  • Mix mayo, lime juice, and cumin while the grill is heating up. Set aside.
  • Grill your corn on the cob for 7-9 minutes or until hot and slightly charred.
  • Immediatley after grilling, roll the cob in melted salted butter and then in the mayo mix.
  • Sprinkle with Cotija cheese, chili powder, and chopped cilantro. Serve immediately.

Video

Notes

Recipe Tips.
  • For a nice, heavy coating, roll the cobs in the cotija. You may need extra cheese for full coverage.
  • To make it easier to eat, cut the coated corn off the cob and serve it in a cup.
  • For extra spice, add red pepper flakes or hot sauce.
Store leftovers, wrapped with foil, in the refrigerator for 3-4 days. 
Reheat. Preheat the oven to 350°F. Wrap the cobs in foil before placing them in the oven. Cook for 7-10 minutes or until warm throughout.

Nutrition

Calories: 249kcal | Carbohydrates: 1g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 400mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg