Mexican Corn on the Cob
User Reviews
5
Mexican Corn on the Cob
Description
The Mexican Corn on the Cob recipe starts with ears of corn grilled until hot and lightly charred, which enhances the sweetness and adds smoky notes. Immediately after grilling, each ear is brushed with salted melted butter for richness, then rolled in a mayonnaise mixture seasoned with lime juice and cumin that adds creaminess and a slight tang with warm spice undertones. The corn is then generously coated with grated Cotija cheese, chili powder, and freshly chopped cilantro, contributing salty, mildly spicy, and herbal flavors respectively.
This dish offers a layered texture from the tender kernels and creamy coatings with the crumbly cheese topping, ideal for serving as a snack or side at barbecues or Mexican-themed meals. It pairs well with smoky, grilled dishes and is flexible on spice levels with optional add-ins like red pepper flakes.
Leftover corn should be wrapped in foil and refrigerated for 3-4 days, and reheated wrapped in foil at 350°F for about 7 to 10 minutes until warm. For convenience and heavier seasoning, roll the cobs well in the Cotija cheese to ensure full coverage, or cut the corn off the cob for easier eating served in a cup.
Ingredients
- 4 corn shucked, ears
- ¼ cup butter melted, salted
- ¼ cup mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon cumin
- ½ cup cotija cheese grated
- chili powder
- cilantro chopped fresh
Instructions
- Preheat your grill to a medium-high heat.
- Mix mayo, lime juice, and cumin while the grill is heating up. Set aside.
- Grill your corn on the cob for 7-9 minutes or until hot and slightly charred.
- Immediatley after grilling, roll the cob in melted salted butter and then in the mayo mix.
- Sprinkle with Cotija cheese, chili powder, and chopped cilantro. Serve immediately.
Notes
- Store leftovers wrapped in foil in the refrigerator for up to 4 days and reheat by baking wrapped at 350°F for 7-10 minutes.
- For a thicker cheese coating, roll the corn thoroughly in grated Cotija cheese; extra cheese may be needed.
- Cutting the corn off the cob and serving in a cup can make it easier to eat.
- To add more heat, include red pepper flakes or hot sauce to the mayo mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 400mg | 17% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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