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!!
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!
Recipe for Mexican-Style Grilled Corn with Mexican cheese, cilantro, and plenty of Mexican-inspired spices.
- 4 large ears of corn
- 1/4 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
- 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.
- 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.
- adapted from Saveur