Mexican Corn on the Cob
This Mexican Corn on the Cob is grilled and slathered in a chili-lime mayo. Finish it off with a sprinkle of cheese and you won't want corn on the cob any other way!
Yields 6 to 8 servings
Ingredients
- 6 to 8 ears of corn removed from the husk with the stems left long, (for easier turning on the grill)
- ¾ cup light mayonnaise
- 2 tsp chili powder
- 1 tsp salt
- 3 Tbsp lime juice
- ¼ cup cotija cheese, crumbled (Grated Parmesan works well in its place if you are using ingredients you have on hand.)
- chopped cilantro garnish, optional
Instructions
- Mix the mayo, chili powder, salt, lime juice, and cheese in a bowl.
- Over medium heat, grill the corn for 3 minutes on each side, turning 5 to 6 times to cook every part of the corn. About 15 to 18 minutes total cook time. The corn should be lightly charred.
- Spread the mayo mixture over warm corn and sprinkle with extra cheese. Enjoy immediately. (Only add the mayo to the corn just before consuming to ensure safe food practices.)