Mexican Corn on the Cob Recipe

Corn on the cob: Fresh ears of corn, perfect for grilling and achieving that smoky, charred flavor.

Mayonnaise: Adds a creamy, tangy base that helps other ingredients stick to the corn.

Cotija cheese: A crumbly, salty Mexican cheese that enhances the flavor with its unique taste.

Chili powder: Provides a mild heat and smoky flavor that complements the sweetness of the corn.

Cilantro: Freshly chopped, it adds a burst of herbal freshness and color.

Lime: Cut into wedges, it offers a zesty finish when squeezed over the corn.

To achieve the perfect char on your corn, make sure to rotate the ears frequently while grilling. This ensures even cooking and prevents any one side from burning. Additionally, if you want a deeper flavor, consider brushing the mayonnaise on the corn before grilling. This will allow the mayonnaise to caramelize slightly, adding an extra layer of richness to your Mexican corn on the cob.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Simply thaw and roast them to get a similar texture and flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy texture similar to mayonnaise but with fewer calories and more protein.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• chili powder - Substitute with paprika: Paprika can provide a mild heat and smoky flavor, which can be a good substitute for chili powder. For more heat, you can mix it with a pinch of cayenne pepper.

• chopped cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro if you prefer a milder flavor or if cilantro is not available.

• lime - Substitute with lemon: Lemon can be used in place of lime to provide a similar acidic and citrusy flavor.

• Allow the corn on the cob to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of corn individually in aluminum foil or plastic wrap to maintain its flavor and moisture.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This helps to keep out any unwanted odors and ensures the corn stays fresh.
• Store the container or bag in the refrigerator if you plan to consume the corn within 3-5 days. This keeps the corn fresh and ready to reheat.
• For longer storage, place the wrapped corn in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• Freeze the corn for up to 2 months. This preserves the flavor and texture of the corn.
• When ready to enjoy, thaw the corn in the refrigerator overnight. This ensures even thawing and prevents any loss of texture.
• Reheat the corn by grilling, microwaving, or baking. Brush with a little extra mayonnaise and sprinkle with cotija cheese, chili powder, and cilantro to refresh the flavors.
• Serve with fresh lime wedges to bring back that zesty kick.

• Preheat your oven to 350°F. Wrap each ear of corn in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.

• If you prefer a quicker method, use the microwave. Wrap each corn on the cob in a damp paper towel and microwave on high for 1-2 minutes. Check for warmth and repeat if necessary.

• For a smoky flavor, reheat on a grill. Preheat the grill to medium heat, place the corn directly on the grates, and turn occasionally for about 5-7 minutes until heated through.

• If you have an air fryer, set it to 350°F. Place the corn in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For stovetop reheating, use a skillet over medium heat. Add a small amount of butter or olive oil to the pan and place the corn in the skillet. Turn occasionally for about 5-7 minutes until warmed through.

• Grill: Used to cook the corn on the cob, giving it a charred and smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure even cooking and charring.

• Basting brush: Used to brush the mayonnaise onto the hot corn for even coverage.

• Knife: Needed to chop the cilantro finely.

• Cutting board: Provides a surface for chopping the cilantro and cutting the lime into wedges.

• Measuring cups: Used to measure out the mayonnaise and cotija cheese accurately.

• Measuring spoons: Used to measure the chili powder precisely.

• Serving platter: Ideal for arranging the grilled corn and lime wedges for serving.

• Small bowl: Useful for holding the chopped cilantro until ready to use.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Prep ingredients ahead: Chop cilantro and crumble cotija cheese in advance.

Use a brush: Use a brush to quickly and evenly apply mayonnaise on the corn.

Serve immediately: Have lime wedges ready to serve as soon as the corn is done grilling.