Mexican Corn on the Cob
photo by lazyme
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 ears corn
- 2 tablespoons butter
- 4 tablespoons mayonnaise
- 4 lime wedges
- 1⁄2 cup Cotija cheese, crumbled
- cayenne
directions
- Cook corn by grilling, steaming or by baking.
- While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
- Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.
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Reviews
-
I served this at a corn roast and it was a hit!!! Nice and spicy. I did not use mayonnaise as the recipe called for, as one of our guests has a terrible egg allergy, and the mayo I had had eggs in it. I mixed the ingredients in with melted butter and poured it a big jug so people could just dip there corn in it.
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This was really very good! The cotija cheese added a dimension to the corn flavor which made it taste both very Mexican and a little more like corn masa. he mayo sounded weird but it was fine and the pepper added a little bite. The lime I didn't notice so much but I am used to lime flavors in Latin cooking, especially on tacos. The recipe makes this corn perfect as a Mexican side which choices can be very limited. Thanks for sharing-
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Tweaks
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Love it!! We make our corn this way, often-- goes great with beef or chicken barbcacoa and carne asada etc. Sometimes I cheat and use frozen kernels or niblets canned sweet corn instead of corn on the cob--easy just stir in the remaining ingredients while warm and voila! Parmesan works great if you don't have access to the Mexican cheese. Thnx for sharing this keeper. :) Becky