Mexican Grilled Corn

Mexican Grilled Corn

Chef John 22727

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 265 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
  3. Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  4. Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
  5. Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.


  • Cook's Notes:
  • Parmesan cheese is a common substitute for Cotija cheese, and feta will work in a pinch.
  • I prefer a charcoal grill for the smoky taste.


  1. 27 Ratings

Most helpful positive review

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 groun...

Most helpful critical review

I bought the Ancho and the smoked paprika,cojita. I ate one piece of corn without squeezing lime on it. NO flavor! The corn was charred nicely on the grill too. Putting lime on the second one ...

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 groun...

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 u...

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...

I don't have a bbq so I used boiled corn. I also didn't have the special cheese. This recipe was still delicious. So happy I stumbled across this. Will definitely make again.

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 thi...

Chef John has some fantastic recipes,this is just another to add to my recipe box.. I substituted chipotle sauce from chipotle peppers in can,since I couldn't find ancho chili powder at my local...

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 ea...

worth making again.