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Elotes stacked on a plate

Grilled Mexican Corn on the Cob

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Grill
  • Cuisine: Mexican


Grilled corn – south of the border style! This Grilled Mexican Corn on the Cob takes grilled corn to the next level with spices, crumbled Cotija cheese, cilantro and fresh squeezed lime.



  • 4 large ears of corn on the cob
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 cup mayonnaise
  • 1 cup crumbled Cotija cheese
  • Minced cilantro
  • Lime wedges


  1. Heat a grill to medium-high.
  2. Remove the husks and the silk from the corn.
  3. Grill the corn until charred and heated through, turning as needed, about 20 minutes. Remove from the grill.
  4. In a small bowl, combine the chili powder, cumin, oregano and garlic powder.
  5. Brush each corn cob with 1/4 of the mayonnaise, then sprinkle with 1/4 of the spices.
  6. Place the crumbled cheese on a plate or in a shallow dish and roll the corn in the cheese to coat.
  7. Sprinkle with cilantro and serve with a lime wedge.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 1 corn cob
  • Calories: 397
  • Sugar: 3 g
  • Sodium: 1161 mg
  • Fat: 27 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 3 g
  • Protein: 17 g
  • Cholesterol: 65 mg

Keywords: grilled corn