Mexican Corn

As we all know, summer is here, and one thing that I truly love to eat during this season is corn on the cob. I have written about corn in the past, however my colleague just reminded me of what she calls “Mexican Corn”. Thanks to Kate, this recipe was made this past weekend.

Grilled Mexican Corn with Mayonnaise and Cheese

As noted, while living in Dallas, Texas, corn vendors would sell a few varieties of corn on the cob, and the Mexican corn recipe below was one of them. I steered away from Kate’s just lightly as I used Parmesan cheese rather than queso fresco, and chili powder rather than cayenne pepper.


  • Fresh corn on the cob, husk on, but ends trimmed and soaked in water for 2-4 hours
  • 1 cup of mayonnaise, the good stuff, nothing light
  • Chili Powder
  • Cotija Cheese, or Parmesan Cheese
  • Fresh Limes, quartered

Kate suggests cleaning the corn, removing the husks, boiling for 7-10 minutes, then caramelizing the corn on the grill, however I really love cooking my corn, husk on, on the grill, so that is where I went with this recipe. Cook on the grill for roughly 20-30 minutes, turning quarterly every few minutes or so. The water from the soaking builds enough moisture within the husk to perform a steam bath for the corn.

Once the corn is cooked, let the corn cool for a few minutes, then peel the husk down, twist, and place them back on the grill to let the corn caramelize, roughly 5-7 minutes, on direct heat. While this is going on, get your mayonnaise ready, the cheese, and the seasoning. When the corn is done, plate them up and allow your family to lather on the mayonnaise, sprinkle with cheese, and season with the chili powder. Trust me on this one, it is delicious.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

7 thoughts to “Mexican Corn”

  1. I had a girlfriend turn me onto this style of corn, from a street vendor in Santa Ana, Orange County, Calif. I said, you have got to be kidding, that sounds awful!! She said, you will see. One bite, and I was hooked!!! How did I ever eat corn with just butter…………whooooooooo hooooooooooo, trust me, this is the BOMB!!!!!!!!!!!!!!!!!!!!!!!

  2. I love this type of corn on the cob, and only with there were street vendors for it in my neighborhood. When I make it myself, I generally use smoke Spanish paprika instead of chili powder, and sometimes a little bit of vanilla (yeah, I know, it sounds gross) in the mayo. Mmmm I can’t wait for corn season!

  3. Best ever! I made some of my own changes tho, first i seasoned with butter then mayo, Cotija cheese and my homemade chili powder. Then the limes. I will never go back to plain buttered corn.

  4. You got that right. Growing up in Indiana, corn was a big deal. Simple salt and butter, but there is something to be said about the combination of mayo, cheese, and a bit of heat. Sounds unreal, but what a great combination.

  5. I did not get to try it this year due to not selling the house but will hopefully try it next year. It just looks sooooo good.

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