Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Mexican Grilled Corn 3.5 (76) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 29, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe. Ingredients ⅓ cup (about 1 ½ 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 ¼ teaspoon chili powder, preferably chipotle 1 lime, cut into wedges, for serving Directions Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside. 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. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges. Print