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Mexican Corn on the Cob

Mexican Corn on the Cob

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 8 ears corn unhusked
  • 1/2 cup mayonnaise
  • 1/2 cup cotija cheese grated
  • 1/3 cup cilantro leaves chopped
  • 2 limes quartered into wedges
  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 2 tablespoons butter optional, for grilling


Cook The Corn

  • Lightly coat the corn with butter, then place on a grill (indirect heat). You can also skip the butter and grill the corn "naked".
  • Grill the corn for approximately 10 minutes, turning it every minute or two to produce some charred kernels. 
  • While the corn is grilling, combine the chili powder and mayonnaise in a small serving dish. Stir to combine. 
  • Place the other ingredients (cojita cheese, limes, smoked paprika, cilantro) into separate small serving dishes.
  • Remove the corn from the grill and coat the corn with the chili mayonnaise. Squeeze lime juice on the corn, then sprinkle the other ingredients on the corn to taste.


No grill? No problem. Roast the corn in the oven (400 degrees Fahrenheit) for approximately 30 to 45 minutes. Then follow the remaining steps as above.