Mexican Corn On The Cob Recipe

Husk and trim

Remove husks and silk from each ear of corn. Trim the stem ends so the ears sit flat if needed.

Pat dry

Rinse the ears under cold water to remove remaining silk, then pat completely dry with a towel.

Boil method (quick)

Bring a large pot of salted water to a rolling boil. Add the corn ears and boil uncovered for 4–6 minutes until tender-crisp. Remove with tongs and drain on a rack or paper towels. Pat dry before proceeding.

Grill method (recommended for flavor)

Preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Brush the ears lightly with melted unsalted butter (reserve most butter for coating later). Place corn directly on the grill. Grill, turning every 2–3 minutes, until the kernels are lightly charred and blistered in spots, 8–12 minutes total. Remove and set aside.

Roast method (oven)

Preheat oven to 425°F (220°C). Place husked ears on a baking sheet, brush with melted butter, and roast for 20–25 minutes, turning once, until lightly browned on the kernels. Remove and set aside.

In a medium bowl combine mayonnaise and sour cream (or crema) until smooth. Add 2 tablespoons fresh lime juice, 1 tsp salt, 1 tsp black pepper, and 1/2 teaspoon of the chili powder and 1/2 teaspoon smoked paprika. Mix well and taste; adjust salt or lime. This creamy mixture will coat the corn.

Brush or spread the remaining melted butter evenly over each cooked ear of corn. Using a spoon or brush, coat each ear with the crema mixture, covering the kernels completely.

Immediately sprinkle crumbled cotija cheese liberally over the coated corn so it adheres. Then dust each ear with the remaining chili powder and smoked paprika (about 1.5 tsp chili powder and 1/2 tsp smoked paprika total across all ears). If you like extra heat, sprinkle a small pinch of cayenne on each ear.

Finish each ear with a squeeze of the remaining lime juice (about 1 tablespoon per 2 ears) and garnish with chopped cilantro and optional green onion. Serve with lime wedges on the side and toothpicks or corn holders inserted if desired.

Serve immediately while warm. Leftovers: store undecorated cooked corn (no crema or cheese) wrapped in plastic in the refrigerator up to 2 days. Add toppings right before serving.