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Mexican Corn on the Cob served on a white rectangular platter with lime wedges photographed from above.
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5 from 4 votes

Mexican Corn on the Cob

Charred corn slathered in smoky chili mayo, Cotija, cilantro, and lime.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: 4th of July, Cinco de Mayo, easy, gluten free, grilled, vegetarian
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 4 ears fresh corn on the cob husks pulled back and silks removed
  • 2 tablespoons cold butter
  • 1 teaspoon chili powder
  • 1/4 cup mayonnaise
  • 1/2 cup chopped fresh cilantro
  • 2 ounces crumbled cotija cheese
  • smoked paprika to taste
  • 1 lime cut into wedges

Instructions

  • Preheat grill to medium-high.
  • Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)
  • Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.
  • Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.
  • Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.

Video

Notes

  1. Use parmesan cheese, queso fresco, or feta if you can't find cotija cheese at your local grocery store.
  2. If you'd rather skip the mayonnaise, use Mexican crema or sour cream instead.

Nutrition

Calories: 267kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 320mg | Potassium: 280mg | Fiber: 2g | Sugar: 7g | Vitamin A: 686IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 1mg

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