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.
Course Side Dish
Cuisine Mexican
Keyword grilled corn
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 397kcal
Author Deborah Harroun
Ingredients
4large ears of corn on the cob
1teaspoonchili powder
1teaspoonground cumin
1teaspoondried oregano
1teaspoongarlic powder
1/4cupmayonnaise
1cupcrumbled Cotija cheese
Minced cilantro
Lime wedges
Instructions
Heat a grill to medium-high.
Remove the husks and the silk from the corn.
Grill the corn until charred and heated through, turning as needed, about 20 minutes. Remove from the grill.
In a small bowl, combine the chili powder, cumin, oregano and garlic powder.
Brush each corn cob with 1/4 of the mayonnaise, then sprinkle with 1/4 of the spices.
Place the crumbled cheese on a plate or in a shallow dish and roll the corn in the cheese to coat.
Sprinkle with cilantro and serve with a lime wedge.
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.