Mexican Corn on the Cob Recipe

Corn: The main ingredient, providing a sweet and juicy base for the dish.

Mayonnaise: Adds a creamy texture and helps the other toppings adhere to the corn.

Cotija cheese: A crumbly, salty cheese that enhances the flavor of the corn.

Chili powder: Adds a spicy kick to the dish.

Cilantro: Provides a fresh, herbal note.

Lime: Adds a zesty finish when squeezed over the corn.

When grilling corn, ensure to brush it with a bit of oil to prevent sticking and to achieve an even char. Rotate the ears frequently to cook them uniformly. For an extra layer of flavor, consider mixing a bit of lime zest into the mayonnaise before brushing it onto the corn. This will add a subtle citrus note that complements the cotija cheese and chili powder.

• 4 ears husked corn - Substitute with frozen corn on the cob: If fresh corn is not available, frozen corn on the cob can be a convenient alternative. Just make sure to thaw and cook it properly.

• 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 heat and smokiness of chili powder.

• 1 tablespoon chopped cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous flavor similar to cilantro, although it lacks the distinct citrusy notes.

• 1 unit cut into wedges lime - Substitute with lemon: Lemon wedges can provide a similar acidic and tangy flavor to lime, though the taste will be slightly different.

• 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 retain moisture and flavor.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the corn has been stored.
• Store the corn in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer where it can last up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the corn (still wrapped in foil) on a baking sheet and heat for about 15-20 minutes, or until warmed through.
• Alternatively, you can reheat the corn in the microwave. Remove the foil and wrap the corn in a damp paper towel. Microwave on high for 1-2 minutes, checking frequently to avoid overcooking.
• If you prefer to reheat on the grill, place the corn back on the grill over medium heat for about 5-7 minutes, turning occasionally until heated through.
• Once reheated, you can refresh the corn by brushing it with a bit more mayonnaise, sprinkling additional cotija cheese, chili powder, and cilantro, and serving with fresh lime wedges.

• Preheat your oven to 350°F. Wrap each ear of corn in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.
• If you prefer a quicker method, use the microwave. Wrap each ear of corn in a damp paper towel and place it on a microwave-safe plate. Heat on high for 1-2 minutes, checking to ensure it's heated evenly.
• For a smoky flavor, reheat the corn on the grill. Preheat the grill to medium heat, place the corn directly on the grates, and turn occasionally for about 5-7 minutes until warmed through.
• You can also use a stovetop method. Heat a skillet over medium heat, add a small amount of butter or oil, and place the corn in the skillet. Turn occasionally for about 5-7 minutes until heated evenly.
• For an air fryer, preheat 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, giving it a charred and smoky flavor.

• Brush: Used to apply oil to the corn before grilling and mayonnaise after grilling.

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

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

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

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

• Serving platter: Used to present the grilled corn with all the toppings and lime wedges.

Preheat the grill in advance: Start preheating the grill while you gather and prepare your ingredients to save time.

Use pre-shucked corn: Buy pre-shucked corn to skip the husking step and get straight to grilling.

Prepare toppings ahead: Mix the mayonnaise, cotija cheese, chili powder, and cilantro in separate bowls before grilling.

Grill multiple ears at once: Place all corn ears on the grill simultaneously to cook them in one batch.

Use a brush for even coating: Use a brush to quickly and evenly apply mayonnaise on the corn.