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Under 30 Minutes

Mexican Grilled Corn

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.

  • Prep:
  • Total Time:
  • Servings: 4
Mexican Grilled Corn

Source: Everyday Food, July/August 2007


  • 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


  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.

Reviews (1)

  • cowgirrlup 8 Jul, 2008

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

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