Recipe by Chef John
"I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!"
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ground ancho chile pepper
corn on the cob, husked
butter, melted, or as needed
freshly grated Cotija cheese
salt to taste
I don't know if I'm losing my ability to handle spicy foods but using the freshest spices I could find in the amounts listed made for excruciatingly hot corn on the cob! (I used 1 tbsp of ground smoked chipotle and 1 tsp of plain old paprika.) Also, it took a long time to char the corn on my bbq, but I think it really added something to the flavour of the corn. All in all, I really enjoyed this and will make (a milder version) again.
Great recipe! I don't change any of the ingredients but rather the cooking instructions. I have some picky eaters on my hands that do not like eating corn on the cob. So I cut the corn off and use a grill pan and just add the ingredients to it then. Comes out great and makes a great side to bring to events.
What a great recipe! Didn't want to fire up the grill just for the corn so I used an indoor electric grill (similar to a Foreman) and it took a little longer, but the corn caramelized perfectly. The only alteration to the recipe was that I used plain greek yogurt instead of mayo. Delicious!
This is so delicious. Must use ANCHO chili powder, much milder than chili powder. This is flavorful but not spicy. I try to make my corn like this as much as possible. Yummy yummy.
An snazing blend of of flavors. For the one who said this recipe is hot, make sure you use ancho and not chipolte pepper. Ive nade with both (awesome either way) but we like spicy. I made this with a black bean salad with fish tacos and received raves all around. Tip: on a rainy day, I coated the corn with a little olive oil spritz and "charred" it in a skillet then proceeded as written and was really good as well.
This was awesome! Followed instructions but used corn that was shucked. Great flavors and went well with BBQ ribs!
I didn't have the exact cheese but I used a mexican blend and it turned out phenomenally! Do you think this recipe would work as a corn salad? If you grilled the corn, took it off the cobb, then combined it with the ingredients and served it the next day?
I followed the recipe exactly, except is used up what I had left of feta and Parmesan cheese. I made this for dinner when my father came to visit, he said, "I grew up in the Midwest and have eaten a lot of corn - and this is the best corn I've ever had!"
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Grilled Corn
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 183
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