Mexican Corn on the Cob

"Got this yesterday from a street vender who doing a booming business selling nothing but this delicious corn."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
photo by PalatablePastime photo by PalatablePastime
photo by Rita1652 photo by Rita1652
photo by TasteTester photo by TasteTester
Ready In:
15mins
Ingredients:
6
Serves:
4
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ingredients

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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

  1. 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.
     
  2. Yummy corn. Loved the lime on this in particular. I let everyone add the cayenne at the table since some people didn't want the corn to be too spicy - I added a lot on mine. lol. Thanks Deb for sharing this nice keeper. Made for Everyday is a Holiday Tag.
     
  3. 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-
     
  4. Delish! A nice way to end the summer. I did bring the butter to room temperature and then mixed it with the mayonnaise for easy spreading. I do normally eat my corn straight up so this is a once a year treat! Cilantro would have bean a nice tasty refreshing touch. Loved the lime. Thanks!
     
  5. A nice easy recipe...a good change of pace...
     
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Tweaks

  1. 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
     

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