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READY IN 35 mins

Mexican Style Corn

Read Reviews (6)

"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!" — rOckabLe

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

4 ears corn on the cob, husks and silk removed
1/4 cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided
1/4 cup margarine in a squeezable container, or to taste - divided

1/4 cup grated Parmesan cheese, or to taste - divided
1 teaspoon chili powder, or to taste - divided

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Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Footnotes

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.

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Reviews More Reviews

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!

—~TxCin~ILove2Ck

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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.

—Baking Nana

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6 Ratings

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!

—carolc101

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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!

—Vaneta

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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!

—Tannis

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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.

—joslo7

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Nutrition

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.

Nutritional Information

Mexican Style Corn

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 300
Calories from Fat: 223

% Daily Value *
Total Fat 24.7g 38 %
Saturated Fat 4.6g 23 %
Cholesterol 10mg 3 %
Sodium 306mg 12 %
Potassium 269mg 8 %
Total Carbohydrates 18.2g 6 %
Dietary Fiber 2.7g 11 %
Protein 5.2g 10 %
Sugars 3.3g
Vitamin A 18 %
Vitamin C 11 %
Calcium 8 %
Iron 6 %
Thiamin 19 %
Niacin 18 %
Vitamin B6 10 %
Magnesium 13 %
Folate 24 %

* 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.