Mexican Style Corn Recipe -
Mexican Style Corn Recipe
  • READY IN 35 mins

Mexican Style Corn

Recipe by  

"On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!"

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
  2. Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.
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  • Cook's Note:
  • For a less adventurous taste, pour lime juice in plate, roll corn in lime juice, and sprinkle with salt and chili powder to taste. Either way is incredible and until recently I ate it with just the lime juice, chili powder, and salt since I don't care for mayo. Boy, was I missing out! Traditionally they have bottles of concentrated lime juice they add a spray bottle top to, and spritz the corn instead of rolling it in the juice. I don't go through lime juice to buy it by the bottle, so I stick to the fresh lime.

Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2012

I have been eating and serving this corn for years. The way it is done here is basically the same except the corn is roasted on the grill and dipped in butter first. This corn is soo good. You do not taste the mayonnaise like it is. It melts together with the cheese, butter and chili powder and creates this totally different flavor. We also make this with frozen or canned corn when fresh corn is not available. Just adjust the amounts of ingredients to taste. Don't forget to drain the corn completely first. Happy Eating!

Most Helpful Critical Review
Aug 06, 2014

While there was nothing wrong with this recipe, my daughters comment summed it up. She said "This would be a great recipe if you lived in a part of the world that DID NOT have great, sweet, fresh corn on the cob". This recipe turned refreshing summer fare into a fatty, guilty meal. I will try again in the winter, with frozen cobs and a SPRINKLE of cheese.


10 Ratings

Jun 08, 2012

This was a hit here. I used frozen ears of corn and boiled htem according to package directions then I mixed the unsalted real butter, light mayo, dry grated parmesan, and chili powder together and added a pinch of salt to it. My husband really liked this corn recipe enough to comment and have seconds! Thanks for posting this delicious recipe!

Jun 03, 2012

Two of my grandson's first words were "CORN MAN" - he loves this corn to this day. I usually like to roast the corn in the husks - today I microwaved them in the husk - 2 minutes and flip and then 2 more minutes. Cut off the bottom of the cob and using a kitchen towel squeeze the small end. The corn slides out without a single piece of silk. The butter / mayonnaise along with the cheese form a perfect crust.

Jun 07, 2014

Lip smacking goodness. Great to use on corn past it's prime that needs some "wake me up spunk". Don't worry, you don't taste the mayo - it's just a vehicle to get the goodies to stick to the corn. Don't really need the butter either, there's plenty of flavor.

Oct 02, 2012

Wow this corn packs a lot of flavour and is the best I have had! Yummy! I use chipotle chili powder and usually boil the ears a bit first before rolling them in the sauce, then I place them directly on the grill until slightly blackened. You can use a brush to keep basting them. You can't beat this one!

Aug 20, 2012

This recipe is delicious. I have made it the exact way the directions specifies and I have also made a it with a few personal additions. First I bring the butter to room temperature until it is softened. I then combine together the mayo, butter and parmesan cheese. Then I mince cilantro and add that in, along with some sea salt. Once the corn comes off the grill I roll each ear in this mixture. The cilantro really gives this corn the punch you are looking for.

Jul 07, 2012

Excellent, everyone enjoyed this simple to make but absolutely delicious Mexican style corn. We buttered it prior to putting the mayonnaise on it, using real butter as we do not use imitation foods. Big hit!


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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