Mexican Corn

Name: Mexican Corn
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 fresh corn on the cob; 4 sturdy, wooden skewers; 1/2 cup mayonnaise; 1/2 cup cotija cheese (or parmesan); 1 tsp chili powder (or to taste); 1 fresh lime

4.7 out of 5 · 6 ratings

Active time: 20 min

Total time: 20 min

Serves: 4

Tender corn is coated with mayonnaise, cotija or parmesan, chili powder, and a squeeze of fresh lime juice - a traditional Mexican corn treat.

Steps

Steaming the Corn

Ingredients

4 fresh corn on the cob

To prepare the corn, peel off the husk and remove the silk hairs. Set up a steamer. Fill with one inch of water and place over medium-high heat. Once the water is simmering, place the corn into the steaming basket and set over top of the steamer. Cover with a lid and steam until done, about 10 minutes or so. Note: The corn can also be grilled, if desired.

Dressing the Corn

Ingredients

4 sturdy, wooden skewers
1/2 cup mayonnaise
1/2 cup cotija cheese (or parmesan)
1 tsp chili powder (or to taste)
1 fresh lime

Once the corn has finished steaming and is tender, insert a wooden skewer through the core of each cob. While still hot, use a pastry brush to coat each cob liberally with mayonnaise. Sprinkle with finely crumbled cotija and chili powder. Squeeze fresh lime juice over the top and serve immediately.

The First 3 Are On Us

Help us grow by joining our list and unlock every recipe.

Already a member? Log in

6 Comments

Adam O • Rouxbe Staff • July 24, 2014 at 06:38PM

This is one of those treats that I simply tend to forget about. I'm glad to have come upon this as I plan on making it tonight. I'm thinking on doing it on the grill to give it that authentic taste/flavor. Thanks for posting!

Reply
Ken R • Rouxbe Staff • July 24, 2014 at 06:43PM

Glad you like this dish, Adam... enjoy. I love an extra big squeeze of lime juice just before I serve it. ~Ken

Reply
Sophia F • March 1, 2018 at 08:00PM

wouldn't cotija work better, and more authentically opposed to queso fresco? would queso fresco or feta even be able to properly coat the corn without laying on a thick layer of mayo

Reply
Eric W • Rouxbe Staff • March 3, 2018 at 10:55PM

Sophia, yes, I agree. In my experience, cotija is most common, although excepts are out there. I've amended the recipe to reflect cotija as the cheese of choice. Thank you!

Reply
Jackie K • November 11, 2019 at 06:28AM

Why is mayonnaise, and the amount needed, not listed in the ingredients for "dressing the corn?"

Reply
Eric W • Rouxbe Staff • November 14, 2019 at 01:27AM

Hi Jackie, it was an oversight. Thanks for your feedback!

Reply

Please log in, or join the Rouxbe community to leave a comment.

The First 3 Are On Us

6 Comments

Leave a comment