Mexican Corn on the Cob Recipe

Corn: Fresh ears of corn are essential for this recipe, providing a sweet and juicy base.

Mayonnaise: Adds a creamy texture and tangy flavor to the corn.

Cotija cheese: A crumbly, salty Mexican cheese that enhances the overall taste.

Chili powder: Provides a mild heat and depth of flavor.

Lime juice: Adds a zesty brightness that balances the richness of the mayonnaise.

Cilantro: Freshly chopped cilantro adds a burst of freshness and color.

When grilling corn on the cob, make sure to soak the ears in water for about 15 minutes before placing them on the grill. This helps prevent the husks from burning too quickly and allows the corn to steam, resulting in a juicier and more evenly cooked corn. Additionally, rotating the corn every few minutes ensures that all sides get an even char, enhancing the smoky flavor that pairs perfectly with the mayonnaise and cotija cheese mixture.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Simply roast or grill them to mimic the charred flavor of corn on the cob.

• 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.

• 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 and cayenne pepper: A mix of paprika and a small amount of cayenne pepper can replicate the smoky and spicy notes of chili powder.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidic and citrusy flavor if lime juice is not available.

• cilantro - Substitute with parsley: Parsley can be used as a fresh herb alternative, though it has a milder flavor compared to cilantro.

• Allow the corn on the cob to cool completely after grilling. 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 prevent any unwanted odors from seeping in.
• Store the container or bag in the refrigerator if you plan to consume the corn within 3-4 days. For longer storage, place it in the freezer.
• When freezing, label the container or bag with the date to keep track of its freshness.
• To reheat refrigerated corn on the cob, preheat your oven to 350°F (175°C). Place the corn (still wrapped in foil) on a baking sheet and heat for about 10-15 minutes.
• For frozen corn, allow it to thaw in the refrigerator overnight. Reheat using the same oven method or microwave on high for 2-3 minutes, turning halfway through.
• If you prefer a grilled taste, you can reheat the corn on a preheated grill for a few minutes, turning occasionally until heated through.
• Avoid reheating the corn with the mayonnaise mixture and toppings. Instead, reapply fresh mayonnaise, cotija cheese, chili powder, and cilantro after reheating for the best flavor and texture.

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

• For a quick reheat, use the microwave. Wrap each ear of corn in a damp paper towel to keep it from drying out. Microwave on high for 1-2 minutes, checking after each minute to ensure it's heated evenly.

• If you prefer a bit of char, use a grill or grill pan. Preheat to medium heat and place the corn directly on the grill. Turn occasionally, reheating for about 5-7 minutes until hot and slightly charred.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of butter or oil. Place the corn in the skillet and turn occasionally, cooking for about 5-7 minutes until heated through.

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

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

• Brush: Used to apply oil to the corn before grilling and to brush the mayonnaise mixture onto the cooked corn.

• Small bowl: Used to mix the mayonnaise and lime juice together.

• Tongs: Used to turn the corn on the grill to ensure even cooking.

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

• Measuring spoons: Used to measure the chili powder and lime juice.

• Knife: Used to chop the cilantro.

• Cutting board: Used as a surface for chopping the cilantro.

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

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

Use pre-shucked corn: Buy pre-shucked corn to skip the step of removing husks and silk.

Prepare toppings in advance: Mix the mayonnaise and lime juice ahead of time and have your cotija cheese, chili powder, and cilantro ready to go.

Multitask: While the corn is grilling, set up your serving area and gather any additional utensils or plates.

Batch process: Grill all the corn at once instead of in batches to reduce overall cooking time.