This Mexican Corn on the Cob is grilled and slathered in a chili-lime mayo. Finish it off with a sprinkle of cheese and you won't want corn on the cob any other way!

Mexican Corn on the Cob

This Mexican Corn on the Cob is grilled and slathered in a chili-lime mayo. Finish it off with a sprinkle of cheese and you won't want corn on the cob any other way!
Yield 6 to 8 servings

Ingredients

  • 6 to 8 ears of corn removed from the husk with the stems left long (for easier turning on the grill)
  • 3/4 cup light mayonnaise
  • 2 tsp chili powder
  • 1 tsp salt
  • 3 Tbsp lime juice
  • 1/4 cup cotija cheese, crumbled (Grated Parmesan works well in its place if you are using ingredients you have on hand.)
  • chopped cilantro garnish, optional

Instructions

  1. Mix the mayo, chili powder, salt, lime juice, and cheese in a bowl.
  2. Over medium heat, grill the corn for 3 minutes on each side, turning 5 to 6 times to cook every part of the corn. About 15 to 18 minutes total cook time. The corn should be lightly charred.
  3. Spread the mayo mixture over warm corn and sprinkle with extra cheese. Enjoy immediately. (Only add the mayo to the corn just before consuming to ensure safe food practices.)

Recipe Notes

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