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Mexican Style Corn

rOckabLe

"On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!"
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Ingredients

35 m servings 300 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
  2. Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

Footnotes

  • Cook's Note:
  • For a less adventurous taste, pour lime juice in plate, roll corn in lime juice, and sprinkle with salt and chili powder to taste. Either way is incredible and until recently I ate it with just the lime juice, chili powder, and salt since I don't care for mayo. Boy, was I missing out! Traditionally they have bottles of concentrated lime juice they add a spray bottle top to, and spritz the corn instead of rolling it in the juice. I don't go through lime juice to buy it by the bottle, so I stick to the fresh lime.

Nutrition Facts


Per Serving: 300 calories; 24.7 g fat; 18.2 g carbohydrates; 5.2 g protein; 10 mg cholesterol; 306 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 26 Ratings

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Most helpful positive review

I have been eating and serving this corn for years. The way it is done here is basically the same except the corn is roasted on the grill and dipped in butter first. This corn is soo good. You d...

Most helpful critical review

i used a can of corn instead of the fresh and reduced the parm by half.. i added salt, bottled lime juice, and tapatio.. ty for the start of a nice side for our ribs

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I have been eating and serving this corn for years. The way it is done here is basically the same except the corn is roasted on the grill and dipped in butter first. This corn is soo good. You d...

Two of my grandson's first words were "CORN MAN" - he loves this corn to this day. I usually like to roast the corn in the husks - today I microwaved them in the husk - 2 minutes and flip and t...

This was a hit here. I used frozen ears of corn and boiled htem according to package directions then I mixed the unsalted real butter, light mayo, dry grated parmesan, and chili powder together ...

Wow this corn packs a lot of flavour and is the best I have had! Yummy! I use chipotle chili powder and usually boil the ears a bit first before rolling them in the sauce, then I place them di...

This recipe is delicious. I have made it the exact way the directions specifies and I have also made a it with a few personal additions. First I bring the butter to room temperature until it i...

This was fun and good. Like others, I used real butter and mixed it along w/ the parmesean and mayo and chili powder and a bit of sea salt. After boiling, I rolled each ear in it, and put it on ...

i used a can of corn instead of the fresh and reduced the parm by half.. i added salt, bottled lime juice, and tapatio.. ty for the start of a nice side for our ribs

While there was nothing wrong with this recipe, my daughters comment summed it up. She said "This would be a great recipe if you lived in a part of the world that DID NOT have great, sweet, fres...

Lip smacking goodness. Great to use on corn past it's prime that needs some "wake me up spunk". Don't worry, you don't taste the mayo - it's just a vehicle to get the goodies to stick to the c...