Rating: 4.76 stars
85 Ratings
  • 5 star values: 69
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 ears of corn
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Ingredients

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

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate.

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  • Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.

  • Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.

  • Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.

  • Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

Cook's Notes:

Parmesan cheese is a common substitute for Cotija cheese, and feta will work in a pinch.

I prefer a charcoal grill for the smoky taste.

Nutrition Facts

265 calories; protein 5.1g; carbohydrates 19.9g; fat 20.3g; cholesterol 29.1mg; sodium 245.9mg. Full Nutrition
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Reviews (60)

Most helpful positive review

Rating: 4 stars
07/24/2013
I don't know if I'm losing my ability to handle spicy foods but using the freshest spices I could find in the amounts listed made for excruciatingly hot corn on the cob! (I used 1 tbsp of ground smoked chipotle and 1 tsp of plain old paprika.) Also, it took a long time to char the corn on my bbq, but I think it really added something to the flavour of the corn. All in all, I really enjoyed this and will make (a milder version) again. Read More
(22)

Most helpful critical review

Rating: 2 stars
08/20/2015
I bought the Ancho and the smoked paprika cojita. I ate one piece of corn without squeezing lime on it. NO flavor! The corn was charred nicely on the grill too. Putting lime on the second one is the only thing that had flavor. Read More
85 Ratings
  • 5 star values: 69
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/24/2013
I don't know if I'm losing my ability to handle spicy foods but using the freshest spices I could find in the amounts listed made for excruciatingly hot corn on the cob! (I used 1 tbsp of ground smoked chipotle and 1 tsp of plain old paprika.) Also, it took a long time to char the corn on my bbq, but I think it really added something to the flavour of the corn. All in all, I really enjoyed this and will make (a milder version) again. Read More
(22)
Rating: 5 stars
09/05/2013
What a great recipe! Didn't want to fire up the grill just for the corn so I used an indoor electric grill (similar to a Foreman) and it took a little longer, but the corn caramelized perfectly. The only alteration to the recipe was that I used plain greek yogurt instead of mayo. Delicious! Read More
(14)
Rating: 5 stars
09/11/2013
Great recipe! I don't change any of the ingredients but rather the cooking instructions. I have some picky eaters on my hands that do not like eating corn on the cob. So I cut the corn off and use a grill pan and just add the ingredients to it then. Comes out great and makes a great side to bring to events. Read More
(14)
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Rating: 5 stars
08/30/2014
This is so delicious. Must use ANCHO chili powder much milder than chili powder. This is flavorful but not spicy. I try to make my corn like this as much as possible. Yummy yummy. Read More
(4)
Rating: 5 stars
06/16/2014
An snazing blend of of flavors. For the one who said this recipe is hot make sure you use ancho and not chipolte pepper. Ive nade with both (awesome either way) but we like spicy. I made this with a black bean salad with fish tacos and received raves all around. Tip: on a rainy day I coated the corn with a little olive oil spritz and "charred" it in a skillet then proceeded as written and was really good as well. Read More
(4)
Rating: 5 stars
08/27/2013
I don't have a bbq so I used boiled corn. I also didn't have the special cheese. This recipe was still delicious. So happy I stumbled across this. Will definitely make again. Read More
(3)
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Rating: 5 stars
06/25/2019
I followed the recipe exactly except I used up what I had left of feta and Parmesan cheese (instead of buying cojita ). I made this for dinner when my father came to visit he said "I grew up in the Midwest and have eaten a lot of corn - and this is the best corn I've ever had!" Read More
(3)
Rating: 5 stars
09/04/2017
This was awesome. I used chili powder and a bit of red pepper flakes instead of the ancho chili pepper powder. Also substituted feta cheese and Parmesan cheese for the cojita Read More
(2)
Rating: 4 stars
08/21/2019
I used parm cheese and it was good. I'm going to find the actual cheese next time. Read More
(2)
Rating: 2 stars
08/20/2015
I bought the Ancho and the smoked paprika cojita. I ate one piece of corn without squeezing lime on it. NO flavor! The corn was charred nicely on the grill too. Putting lime on the second one is the only thing that had flavor. Read More