Mexican Corn on the Cob

Mexican Corn on the Cob


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This diverse recipe for grilled corn on the cob will surprise you –pleasantly– with its plentiful flavors.

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Chicago, IL

Serving Size / Yield

4 servings


  • 4 ears of corn, husked
  • 1 lime (half juiced, half sliced)
  • 1/4 C. mayonnaise
  • 1/2 tsp. paprika
  • 1/2 Tbs. ground ancho chile pepper
  • 1/4 C. grated Cotija cheese
  • about 1/4 melted butter, as needed

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1) Turn grill to high heat and oil lightly.
2) Whisk together mayonnaise, paprika, lime juice, and chile powder.
3) Boil a large pot of water, then add corn, boiling for 5 minutes.
4) Place the corn on the grill and caramelize.
5) Once corn is grilled, brush with melted butter and the previously whisked mixture. Sprinkle with cheese. Serve.

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