Mexican Corn On The Cob

Mexican Corn On The Cob Recipe

Corn on the cob in Mexico is super popular, especially when it is served grilled and covered in mayonnaise, cheese, and spices. This dish replicates that same favorite, bringing in salty, sweet and savory flavor explosions to your mouth. My promise: You may never eat corn on the cob the traditional way again after you try this version. This will also become one of your favorite recipes for kids.

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Recipe Information

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Side Dishes



Total Time

30 Minutes

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      • 1 Cup Cotija Cheese (Crumbled)
      • 1 Tablespoon Paprika
      • 1 Teaspoon Chili Powder
      • 1 Teaspoon Smoked Sea Salt
      • 1/2 Cup Fresh Cilantro Leaves
      • 1 Cup Mayonaisse
      • 1 Small Poblano Pepper
      • 1/2 Teaspoon Garlic (Minced)
      • 2 Teaspoons Honey


  1. Preheat an outdoor grill over medium-high heat. Grill corn for about 7-10 minutes until hot and lightly charred all over.
  2. In a bowl, mix together smoked sea salt, paprika and chili powder. Char poblano pepper on an open flame over your stove-top until blackish in color, 5 to 6 minutes per side. Let the pepper cool slightly and then peel off the charred skin. Core, seed and mince the pepper.
  3. In a bowl, combine together minced poblano pepper with mayonaiise, garlic, honey, cumin and some salt.
  4. Spread poblano mayonnaise evenly over the surface of the corn. Season with paprika mixture, cojita and cilantro, and serve.

Nutrition & Cost Facts


122 kcal


7 g


8 g


5 g

Cost Per Serving


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