Juicy Mexican Corn on the Cob with Bold Flavors -

Juicy Mexican Corn on the Cob with Bold Flavors

Marcus Reed

Discover the secrets to making juicy Mexican grilled corn on the cob, perfect for backyard barbecues and family gatherings.

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine Mexican

Servings 4 corn cobs

Calories 220 kcal

Equipment

1 grill preheated to medium-high
1 basting brush
1 tongs

Ingredients

Main Ingredients

4 ears of corn husked
1/4 cup mayonnaise
1/2 cup cotija cheese crumbled
1 lime cut into wedges
1 tsp chili powder

Optional Toppings

1 tbsp chopped cilantro
1 tsp smoked paprika
1 tbsp melted butter

Instructions

Preparation

Remove the husks and silk from the corn. Soak the corn in water for at least 15 minutes to prevent burning.
Heat your grill to medium-high. Ensure the grates are clean and lightly oiled to prevent sticking.

Grilling

Place the corn on the grill. Turn occasionally until the kernels are tender and slightly charred, approximately 15-20 minutes.
Remove corn from the grill. Using a basting brush, coat each ear with a generous layer of mayonnaise.
Sprinkle cotija cheese and chili powder over the corn. Squeeze lime juice and add any additional toppings like cilantro or smoked paprika.

Serving

For the best taste, serve the corn hot, right off the grill, with extra lime wedges on the side.

Storage

Wrap any leftover corn tightly in aluminum foil and store in the refrigerator for up to 2 days. Reheat on the grill or in the microwave.

Notes

Pro Tips: Use fresh corn for the sweetest flavor. Rotate corn frequently for even grilling.
Ingredient Substitutions: Swap cotija cheese with feta if unavailable.
How to Serve: Serve with lime wedges and extra chili powder.
Storage & Freshness: Best consumed immediately, but can be refrigerated for up to 2 days.
Make-Ahead Tips: Grill corn ahead of time and add toppings right before serving.

Keyword corn on the cob, elote, mexican grilled corn