Mexican Corn on the Cob Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds a creamy texture and rich flavor to the corn.

Cotija cheese: A crumbly, salty cheese that enhances the overall taste.

Chili powder: Brings a spicy kick to the dish.

Cilantro: Freshly chopped cilantro adds a burst of freshness.

Lime: Lime wedges are served on the side for a tangy finish.

To achieve perfectly charred corn on the cob, make sure to preheat your grill to medium-high heat before placing the corn on it. Brush the corn with a bit of oil to prevent sticking and enhance the char. Turn the corn occasionally to ensure even cooking and charring on all sides. This will take about 10-15 minutes. Once the corn is cooked through and has a nice char, immediately brush it with the mayonnaise and chili powder mixture while it's still hot, so the flavors meld together beautifully. Finish by sprinkling with cotija cheese and cilantro, and serve with lime wedges for a burst of freshness.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Simply thaw and roast them to mimic the grilled flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with a tangy flavor and is a healthier alternative.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good substitute.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a similar smoky flavor, which can be adjusted with a pinch of cayenne pepper if more heat is desired.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro, especially for those who find cilantro too strong or soapy.

• lime - Substitute with lemon: Lemon wedges can provide a similar acidic and citrusy flavor, though slightly less sweet than lime.

• Allow the corn on the cob to cool completely at room temperature before storing. This prevents condensation and sogginess.

• Wrap each ear of corn individually in aluminum foil or plastic wrap. This helps maintain its flavor and texture.

• Place the wrapped corn in an airtight container or a resealable plastic bag. This will keep it fresh and prevent any odors from the fridge from seeping in.

• Store the container or bag in the refrigerator. The corn will stay fresh for up to 3-4 days.

• For freezing, after cooling, wrap each ear of corn tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Place the wrapped corn in a freezer-safe bag or container. Label with the date to keep track of its freshness.

• Store the corn in the freezer for up to 2 months. When ready to eat, thaw in the refrigerator overnight.

• Reheat the corn by grilling, microwaving, or baking. For grilling, place the thawed corn on a preheated grill for a few minutes until heated through. For microwaving, wrap in a damp paper towel and heat for 1-2 minutes. For baking, place in a preheated oven at 350°F for about 10 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes, or until warmed through. Unwrap and enjoy with a fresh brush of mayonnaise mixture and a sprinkle of cotija cheese.

• Grill Method: Preheat your grill to medium heat. Wrap the corn in aluminum foil and place it on the grill. Heat for about 5-7 minutes, turning occasionally to ensure even reheating. Once warmed, unwrap and reapply the mayonnaise mixture, cotija cheese, and cilantro.

• Microwave Method: Place the corn on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Microwave on high for 1-2 minutes, checking halfway through. Once heated, reapply the mayonnaise mixture and sprinkle with cotija cheese and cilantro.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of butter or oil to the pan. Place the corn in the skillet and cover with a lid. Turn occasionally, heating for about 5-7 minutes until warmed through. Brush with the mayonnaise mixture and sprinkle with cotija cheese and cilantro before serving.

• Grill: Used to cook the corn on the cob until it is charred and cooked through.

• Brush: Used to apply oil to the corn before grilling and to brush the mayonnaise mixture onto the cooked corn.

• Small bowl: Used to mix together the mayonnaise and chili powder.

• Tongs: Used to turn the corn occasionally while it is grilling.

• Knife: Used to chop the cilantro.

• Cutting board: Used as a surface for chopping the cilantro.

• Serving platter: Used to serve the grilled corn with lime wedges on the side.

• Measuring spoons: Used to measure out the chili powder and mayonnaise.

• Measuring cup: Used to measure out the mayonnaise and cotija cheese.

Preheat the grill: Start preheating your grill while you prepare the other ingredients to save time.

Use pre-crumbled cheese: Buy pre-crumbled cotija cheese to avoid the extra step of crumbling it yourself.

Mix ahead: Prepare the mayonnaise and chili powder mixture in advance and store it in the fridge.

Chop cilantro early: Chop the cilantro ahead of time and keep it in an airtight container.

Oil the corn: Brush the corn with oil before you start grilling to ensure even cooking and save time.