• 76 Ratings

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.

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  • 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.

Reviews

76 Ratings
  • 5 star values: 17
  • 4 star values: 20
  • 3 star values: 27
  • 2 star values: 8
  • 1 star values: 4