MARTHASTEWART.COM

Mexican Grilled Corn

    View Gallery
    1 of 1

    We Also Love

    1 of 3

    Find More

    If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius -- straight from Iowa. Larger cheese counters may carry queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe.
    Everyday Food, July/August 2007
    • Prep Time 5 minutes
    • Total Time 15 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 1/3 cup (about 1 1/2 ounces) grated Parmesan
    • 4 ears corn, husks and silk removed, cut in half
    • 1 tablespoon butter, room temperature
    • Coarse salt and ground pepper
    • 2 tablespoons light mayonnaise
    • 1/4 teaspoon chili powder, preferably chipotle
    • 1 lime, cut into wedges, for serving

    Directions

    1. Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
    2. Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
    3. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.

    Recipe Reviews

    • cowgirrlup
      8 Jul, 2008

      Oh yum! Just like we used to get at the street market !

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook