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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!
Servings 6 to 8 servings


  • 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


  • Mix the mayo, chili powder, salt, lime juice, and cheese in a bowl.
  • 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.
  • 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.)


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