Mexican Grilled Corn

Prep Time:
15 mins
Total Time:
15 mins

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.


  • 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


  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.

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