Mexican Corn on the Cob Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds a creamy texture and rich flavor that helps the other ingredients stick to the corn.

Cotija cheese: A crumbly, salty cheese that adds a tangy contrast to the sweet corn.

Chili powder: Brings a mild heat and smoky flavor to the dish.

Cilantro: Freshly chopped cilantro adds a burst of herbal freshness.

Lime: Fresh lime wedges are essential for adding a zesty finish to the corn.

To achieve the perfect char on your corn, make sure to preheat your grill to medium-high heat. Brush the corn lightly with oil to prevent sticking and enhance the char. Turn the corn occasionally to ensure even cooking and avoid burning. Once the corn is charred and tender, immediately brush it with mayonnaise while it's still hot. This allows the mayonnaise to melt slightly, creating a creamy base for the cotija cheese and chili powder to adhere to. Finish with a sprinkle of cilantro and serve with lime wedges for a burst of freshness.

• 4 ears husked corn - Substitute with frozen corn on the cob: If fresh corn is not available, frozen corn on the cob can be used. It retains much of the flavor and texture of fresh corn.

• ¼ cup mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being a healthier option with more protein and less fat.

• ¼ cup crumbled cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• 1 teaspoon chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a pinch of cayenne pepper can mimic the flavor and heat of chili powder.

• 1 tablespoon chopped cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, providing a fresh, herbaceous flavor, though it lacks the distinctive taste of cilantro.

• 1 unit cut into wedges lime - Substitute with lemon: Lemon wedges can be used in place of lime wedges. They provide a similar acidic and citrusy flavor.

• Allow the corn to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This helps to preserve the flavors and keep the corn moist.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you use the corn within a reasonable timeframe.
• Store the corn in the refrigerator if you plan to consume it within 3-4 days. This keeps the corn fresh and ready to reheat.
• For longer storage, place the corn in the freezer. Frozen corn can last up to 2-3 months without significant loss of flavor or texture.
• To reheat, remove the corn from the foil or plastic wrap and place it in the microwave or on the grill. If using a microwave, cover with a damp paper towel to retain moisture.
• If reheating on the grill, brush the corn with a bit of oil to prevent drying out. Grill on medium heat until warmed through, about 5 minutes.
• After reheating, reapply mayonnaise, cotija cheese, chili powder, and cilantro as needed. Serve with fresh lime wedges for that just-made taste.

• Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to keep it moist. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• If you prefer a quicker method, use the microwave. Place the corn on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, checking to ensure it's heated evenly.

• For a stovetop option, heat a skillet over medium heat. Add a small amount of butter or oil to the pan and place the corn in the skillet. Turn occasionally, cooking for about 5-7 minutes until heated through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the corn in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To retain the smoky flavor, you can reheat the corn on a grill. Preheat the grill to medium heat and place the corn directly on the grates. Grill for about 5 minutes, turning occasionally, until heated through.

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

• Grill brush: Helps to clean the grill grates before cooking.

• Basting brush: Used to brush the corn with oil and mayonnaise.

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

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

• Measuring spoons: Used to measure the chili powder.

• Knife: Used to chop the cilantro and cut the lime into wedges.

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

• Serving platter: Used to present the finished Mexican corn on the cob.

• Small bowl: Used to hold the chopped cilantro.

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

Use pre-crumbled cheese: Buy pre-crumbled cotija cheese to avoid the extra step of crumbling it yourself.

Prep ingredients in advance: Chop the cilantro and cut the lime wedges ahead of time.

Brush with oil: Use a brush to quickly and evenly coat the corn with oil before grilling.

Assemble quickly: Have all toppings ready to go so you can assemble the corn on the cob immediately after grilling.