Corn On The Cob (1) Recipe

Cook the corn

Choose your cooking method: Grilling, boiling, or roasting. For best flavor grill: preheat grill to medium-high. Brush the corn lightly with a little oil or the optional melted butter. Place corn on the grill and cook 10–12 minutes, turning every 2–3 minutes, until kernels are charred in spots and tender. Alternatively, to boil: bring a large pot of salted water to a boil, add corn and cook 5–7 minutes until tender. For oven-roasted: preheat oven to 425°F (220°C), place corn on a baking sheet and roast 20–25 minutes, turning once, until lightly browned.

After cooking, transfer corn to a plate and let cool a minute so it’s easy to handle but still hot (this helps the spread adhere).

Make the Mexican mayonnaise

In a small bowl whisk together mayonnaise, sour cream (or crema), lime juice, grated garlic, and salt until smooth and well combined. Taste and adjust salt or lime to preference.

Assemble

Using a small spatula or the back of a spoon, spread an even layer of the mayonnaise mixture over the hot corn so it coats the kernels. Immediately sprinkle the crumbled cotija cheese all over the corn so it sticks to the sauce. Sprinkle chile tajín evenly for heat and tang. If using, add chopped cilantro on top and a light additional dusting of tajín for extra color and flavor.

Serve the corn hot with a lime wedge on the side for squeezing over before eating.

If desired, brush a small amount of melted butter over the corn before applying the mayonnaise for extra richness, or brush after assembly for sheen. Adjust seasonings (extra salt or tajín) to taste.