Mexican Corn on the Cob Recipe

5 from 62 votes

Mexican Corn on the Cob Recipe

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

Cook Time9

Total Time14

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings:

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.

Roll the corn in butter immediately after grilling so it absorbs flavor.For a nice, heavy coating, roll the cobs in the cotija. You may need extra cheese for full coverage.
Adjust chili powder to your preferred spice level. For extra spice, we like to add red pepper flakes or hot sauce.
You can boil the corn if you do not have a grill, then finish with toppings.

Roast in the oven. To roast it, preheat the oven to 350°F. Place the corn cobs, with the husks on, directly on the oven rack. Bake for about 30 minutes. Allow to cool, then remove the husks and strands of silk.

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.

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