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5 from 62 votes

Mexican Corn on the Cob

Mexican corn on the cob is one of the best street foods in the world!! It's grilled in minutes and slathered in cheese, mayo, and spices.
Prep Time5 minutes
Cook Time9 minutes
Total Time14 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
Servings: 4
Author: Lil' Luna

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