I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

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Cook's Note

You can grate Cotija or you can dice it. I prefer the grated because it doesn't overpower the corn.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

140 calories; 6.4 g total fat; 9 mg cholesterol; 395 mg sodium. 20.7 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2011
Just had this. Great flavor combo. I altered the construction in that I layered the mayo then cheese and lastly hot sauce (instead of ground red pepper) on top of the seasoned corn. Didn't miss the butter. Also made this flavor combo using stove top cooked corn on the cob rolling the cob in mayo (just enough sticks) then sprinkle on the cheese and sauce. Read More
(22)

Most helpful critical review

Rating: 1 stars
12/21/2011
I did not care for this recipe. I used grated parmesan instead of cotija. A different cheese wouldn't have saved this recipe. Read More
(7)
64 Ratings
  • 5 star values: 42
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/04/2011
Just had this. Great flavor combo. I altered the construction in that I layered the mayo then cheese and lastly hot sauce (instead of ground red pepper) on top of the seasoned corn. Didn't miss the butter. Also made this flavor combo using stove top cooked corn on the cob rolling the cob in mayo (just enough sticks) then sprinkle on the cheese and sauce. Read More
(22)
Rating: 5 stars
05/04/2011
Just had this. Great flavor combo. I altered the construction in that I layered the mayo then cheese and lastly hot sauce (instead of ground red pepper) on top of the seasoned corn. Didn't miss the butter. Also made this flavor combo using stove top cooked corn on the cob rolling the cob in mayo (just enough sticks) then sprinkle on the cheese and sauce. Read More
(22)
Rating: 5 stars
07/25/2011
I made this recipe for a friends Mexican pot-luck night and it was great. I could not find Cotija cheese so I used grated Minas cheese instead and it worked perfectly. Read More
(15)
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Rating: 4 stars
07/19/2011
Good corn recipe very easy. Only problem that I had was that the cheese melted and clumped together so it did not lend too much flavor. Next time I will just pass the cheese around for everyone to top their corn with and I will cut back just a tad on the lime juice I did use the full 2 tablespoons next time I'll try 1 1/2 tablespoons. I added about 1 tablespoon of chopped cilantro as well because I love cilantro. I served this with grilled steaks the liquid from the corn ran onto the steaks and my wife loved the combination of the sauce and the steak. Read More
(14)
Rating: 5 stars
07/09/2011
This is sooooo good I made it two nights in a row! I used frozen corn (personal preference) however this recipe only served 3. Loved the lime juice. Will make again and again. Read More
(10)
Rating: 4 stars
05/30/2011
YUM. This was so delicious. It was perfect with the cilantro lime rice I served as another side. I used a generous pinch of cayenne pepper and I could have used 2 and it would have been more to my liking. Overall a wonderful light refreshing dish and so different from the traditional Tex-mex sides I am used to. I'll definitely be fixing this again! I can't wait to try this with grilled corn next. Thanks for a wonderful dish. Read More
(8)
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Rating: 5 stars
05/03/2011
Love it. It's easy to make and very satisfying. I'm going to try it with fresh corn. Read More
(8)
Rating: 4 stars
08/24/2011
This is a great version but its even better with fresh grilled corn (works with steamed corn as well). I grew up spending many summers in Mexico as a kid and this was a great treat. I used corn on the cob butter mayo parmesan cheese bottled hot sauce (tapatio or amor) and 1/2 a lime. try it this way its so good! Read More
(7)
Rating: 1 stars
12/21/2011
I did not care for this recipe. I used grated parmesan instead of cotija. A different cheese wouldn't have saved this recipe. Read More
(7)
Rating: 5 stars
10/15/2012
This recipe is true to the real Mexican street vendor style. I grew up in Los Angeles where Mexican food is no stranger. From tamales chicharones and corn these vendors are out on the daily (and sometimes nightly) basis. I strongly recommend using cotija cheese and if you're lucky enough to have it authentic Mexican cheese. If you can't get either then try something like crumbled Feta cheese. It's salty enough to mimic cotija cheese. I used Feta all the time when I lived overseas and couldn't get cotija. Corn on the cob whether grilled or boiled tastes the best; but when there are no other options canned or frozen corn will do. Read More
(7)