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Mexican Style Grilled Corn | www.tasteandtellblog.com

When you think of corn, are you like me and corn on the cob is the first thing to pop into your head?  Corn on the cob is definitely one of my favorite ways to enjoy corn.  I love a great ear of fresh, local corn, slathered with butter and sprinkled generously with salt and pepper.  But every once in awhile, it’s great to switch things up.  With cheese.  And lots of spices.  And some fresh herbs.  Yeah.  Definitely stepping it up a bit here!!

Mexican Style Grilled Corn | www.tasteandtellblog.com

This corn was everything I hoped it would be.  A little bit spicy, a little bit salty, and packed full of flavor.  You start by grilling the corn, then brushing on some mayonnaise.  I thought the mayonnaise thing was going to be strange at first, but I actually liked the tang it brought.  You could always sub in butter, but I definitely think that you should give the mayo a chance.  And I’ve tried other Mexican cheeses before, but this was my first time trying Cotija.  I’m pretty sure this is my favorite Mexican cheese now.  It’s nice and salty, (I love the salty!) so I didn’t even add any additional salt.  I could have seriously eaten just this corn for dinner.  This is what summer is all about to me!

Mexican Style Grilled Corn | www.tasteandtellblog.com

Mexican-Style Grilled Corn
Prep time
Cook time
Total time
Recipe for Mexican-Style Grilled Corn with Mexican cheese, cilantro, and plenty of Mexican-inspired spices.
Serves: 4 servings
  • 4 large ears of corn
  • ¼ cup mayonnaise
  • 1 cup crumbled Cotija cheese
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 4 tablespoons minced fresh cilantro
  • 1 lime, cut into 4 wedges
  1. Heat a grill to medium-high heat. Remove the husks and the threads from the corn. Transfer the corn to the grill and cook until charred and heated through, about 20 minutes.
  2. Brush each corn cob with mayonnaise then sprinkle evenly with the spices. Roll each cob in the crumbled cheese, and sprinkle with the cilantro. Serve with lime wedges to squeeze over before eating.
  3. -----------------
  4. adapted from Saveur
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10 Responses to Mexican-Style Grilled Corn

  1. Kim says:

    Yep, corn always equals corn on the cob in my head too. This looks absolutely delicious. Love it!

  2. Bev Weidner says:

    Yep, yep, yep! Totally agree. I love this type of the corn the absolute mostest of the most. Now I need it.

  3. Val from PA says:

    This is some good stuff!!! I found the recipe for this a couple of years ago, and boy was it delish!!! A little on the messy side, though – in Mexico, this corn is called “Elote” (Mexican Street Corn) and is sometimes served on a stick… I sure wish it was served on the streets where I live – LOL!

  4. Pretty much any way you cook it, prepare it or slather it I will eat it. I am a corn lover! This looks fantastic.

  5. We just made a similar recipe the other day but after seasoning the corn with butter and herbs and adding some cheese we put the husks back on the corn then grilled it. It was a fun way of cooking them!

  6. Joanne says:

    I had corn like this for the first time last year and it is the only way that I can get myself to eat mayo…so long as I tell myself that the mayo on it doesn’t really exist.

  7. Chels R. says:

    This might be the best way to get my husband to eat corn on the cob! Loving this!

  8. newlywed says:

    I’ve always wanted to try corn made this way — it looks great.

  9. Katrina says:

    This sounds so yummy! I need some grilled corn in my life.

  10. grace says:

    my favorite way to eat corn is on the cob and slathered with butter and showered with salt. i like the mexican twist here–right on!

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