My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat.

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  • Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Nutrition Facts

387 calories; protein 8.4g 17% DV; carbohydrates 28.9g 9% DV; fat 29.1g 45% DV; cholesterol 53.1mg 18% DV; sodium 368mg 15% DV. Full Nutrition

Reviews (266)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2011
I have been making corn this way for years. For 6 servings, use 4 tbs mayonnaise, 2 tsp fresh lime juice, 1 tsp cumin and mix together. Roll the grilled corn in butter, then the mayonnaise mixture, sprinkle with Cotija cheese (do not use Parmesan as it is not the same nor authentic to the corn the street vendors serve in Mexico), sprinkle with McCormick's Mexican hot chili powder. Serve immediately ~ your taste buds will thank you! Read More
(704)

Most helpful critical review

Rating: 3 stars
05/20/2011
Very good - I skipped the butter and added the spice - Tajin, look for it in your local grocery store - it is chili powder with lime. Otherwise I suggest using chili powder. Read More
(14)
372 Ratings
  • 5 star values: 281
  • 4 star values: 71
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 0
Rating: 5 stars
01/23/2011
I have been making corn this way for years. For 6 servings, use 4 tbs mayonnaise, 2 tsp fresh lime juice, 1 tsp cumin and mix together. Roll the grilled corn in butter, then the mayonnaise mixture, sprinkle with Cotija cheese (do not use Parmesan as it is not the same nor authentic to the corn the street vendors serve in Mexico), sprinkle with McCormick's Mexican hot chili powder. Serve immediately ~ your taste buds will thank you! Read More
(704)
Rating: 5 stars
09/09/2007
I love this recipe because I modified the following based on another recipe online: - Mixed in one bowl, 3 tbsp of mayonnaise and 2 tsp of lime juice to it. - Mixed in another bowl, 2 tbsp grated parmesan cheese, 1/2 tsp chili powder, 1/4 tsp ground red pepper, 1/4 tsp ground cumin and 1/8 tsp salt After grilling the 4 corns (shucked) until tender 10-15 minutes, I glazed the corn with the mayonnaise mixture, then sprinked the spices onto them. I recommend serving this meal with Black Bean Burritos. Read More
(540)
Rating: 5 stars
07/19/2008
This recipe is only the starting point: I strongly suggest that you follow the recipe that SKHOUSTO shared in her review...it is definitely 5 star! It bears repeating: 3 tablespoons fat-free mayonnaise 2 teaspoons fresh lime juice 2 tablespoons finely grated Parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears shucked corn Cooking spray Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately. Read More
(484)
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Rating: 4 stars
07/25/2007
This recipe works better with white corn. Plus you need to soak it in water with the husk still on for about 30 minutes. After that remove from water cook until the husk is charred. Remove the husk for a juicy treat. Read More
(66)
Rating: 5 stars
07/30/2007
In addition to the lime, and if you like hot food, most vendors add chile guajillo and a little salt. It's a chile power - Cayenne is an OK sub. This stuff is really excellent - almost addicting! Great side dish if you just use corn off the cob and have no time to grill! Read More
(61)
Rating: 5 stars
07/05/2007
I couldn't find cotija cheese so I used grated parmesan. It turned out great. I have also used this recipe with corn cut off the cob. It was very creamy and had a great flavor. Read More
(58)
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Rating: 5 stars
08/14/2013
Growing up in East Los Angeles this was one of my favorite after school snacks! The recipe the street vendors used was they boiled the corn rubbed mayo on them sprinkled the cotija over that squeezed on butter(usually parkay) squeezed on lime juice and then sprinkled on chili powder (optional) in that order. I hope this helps absolutely delish! Read More
(52)
Rating: 5 stars
09/21/2010
If you are cooking the corn indoors, pre-heat the oven to 400ºF. For 4 cobs use the following directions - 1. Mix: 3 tbsp of mayonnaise and 2 tsp of lime juice 2. Mix in a Separate Bowl: 3 tbsp grated Parmesan, 1 tsp chili powder, 1/2 tsp ground red pepper, 1 tsp ground cumin and 1/2 tsp salt 3. Roll shucked corn in mayonnaise mixture and then sprinkle the spice mixture on top 4. Wrap each cob tightly in tin foil 5. Cook for 25-30 minutes Read More
(34)
Rating: 5 stars
06/24/2008
This is so good. Another variation is to grill the corn spread with mayo sprinkle grated parmesan cheese all over the corn and add a couple of dashes of Tabasco sauce yummy!! Read More
(32)
Rating: 3 stars
05/20/2011
Very good - I skipped the butter and added the spice - Tajin, look for it in your local grocery store - it is chili powder with lime. Otherwise I suggest using chili powder. Read More
(14)