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Grilled Mexican Corn on the Cob

Grilled corn - south of the border style! This Grilled Mexican Corn on the Cob takes grilled corn to the next level with spices, crumbled Cotija cheese, cilantro and fresh squeezed lime.
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 397kcal
Author Deborah Harroun

Ingredients

  • 4 large ears of corn on the cob
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 cup mayonnaise
  • 1 cup crumbled Cotija cheese
  • Minced cilantro
  • Lime wedges

Instructions

  • Heat a grill to medium-high.
  • Remove the husks and the silk from the corn.
  • Grill the corn until charred and heated through, turning as needed, about 20 minutes. Remove from the grill.
  • In a small bowl, combine the chili powder, cumin, oregano and garlic powder.
  • Brush each corn cob with 1/4 of the mayonnaise, then sprinkle with 1/4 of the spices.
  • Place the crumbled cheese on a plate or in a shallow dish and roll the corn in the cheese to coat.
  • Sprinkle with cilantro and serve with a lime wedge.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

Serving: 1corn cob | Calories: 397kcal | Carbohydrates: 21g | Protein: 17g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 1161mg | Fiber: 3g | Sugar: 3g