Description
This Mexican Style Corn on the Cob recipe features fresh corn grilled to perfection and generously coated with a creamy, tangy mixture of mayonnaise, cotija cheese, chili powder, and lime juice. Garnished with fresh cilantro and served with lime wedges, this flavorful and vibrant dish offers a perfect balance of smoky, spicy, and tangy notes, ideal as a delicious appetizer or side for summer cookouts and gatherings.
Ingredients
Scale
Ingredients
- 4 ears of fresh corn, husked
- 1/2 cup mayonnaise (substitute Greek yogurt for a healthier option)
- 1/2 cup cotija cheese, crumbled (feta cheese works well too)
- 1 tablespoon chili powder
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons chopped fresh cilantro (optional)
- Salt and pepper to taste
- Lime wedges (for serving)
Instructions
- Prepare Your Corn: Start by husking the corn and removing all silk. Rinse the ears under cool water to ensure they’re clean and fresh, ready for grilling.
- Preheat the Grill: While prepping the corn, preheat your grill to medium-high heat, about 400°F (200°C), to achieve the perfect char and smoky flavor.
- Grill the Corn: Place the corn directly on the grill grates. Cook for 10–15 minutes, turning occasionally to allow even charring on all sides, which enhances the flavor.
- Mix the Toppings: In a small bowl, combine mayonnaise, cotija cheese, chili powder, lime juice, salt, and pepper. Adjust the lime juice and seasoning to your taste. This creamy mixture highlights the dish.
- Slather on the Goodness: Once corn is grilled to perfection, remove it from heat. Generously brush the mayonnaise mixture over all sides of each ear of corn to coat fully.
- Garnish and Serve: Sprinkle chopped cilantro on top for a fresh herbaceous note and vibrant color. Serve immediately with lime wedges on the side to add a zesty kick.
Notes
- For a healthier option, substitute mayonnaise with Greek yogurt.
- Feta cheese can be used if cotija cheese is unavailable.
- If you prefer a milder spice level, reduce or omit the chili powder.
- To make cleanup easier, soak corn in water for 10 minutes before grilling to prevent burning of husks if using husks for grilling.
- This recipe can be easily doubled or tripled for larger groups.
