Mexican Corn on the Cob Recipe

Corn: Fresh ears of corn, husked and ready for grilling.

Mayonnaise: Adds a creamy texture and helps the toppings stick to the corn.

Cotija cheese: A crumbly, salty cheese that enhances the flavor of the corn.

Chili powder: Provides a spicy kick and smoky flavor.

Cilantro: Freshly chopped, it adds a burst of freshness and color.

Lime: Cut into wedges, it adds a tangy finish when squeezed over the corn.

When grilling corn, ensure to rotate the ears frequently to achieve an even char. This not only enhances the flavor but also ensures the corn is cooked uniformly. For an extra layer of flavor, consider brushing the corn with a mixture of lime juice and oil before grilling. This will add a subtle tanginess that complements the mayonnaise and cotija cheese topping.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be grilled or roasted to achieve a similar flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

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

• chili powder - Substitute with paprika: Paprika can provide a milder spice and smoky flavor, which can be a good alternative to chili powder.

• cilantro - Substitute with parsley: Parsley can be used as a fresh herb alternative if cilantro is not available or if someone dislikes its flavor.

• lime - Substitute with lemon: Lemon wedges can provide a similar acidic and citrusy flavor to lime, making them a suitable substitute.

• Allow the corn to cool completely before storing. This prevents condensation, which can make the corn soggy.

• Wrap each ear of corn individually in aluminum foil or plastic wrap to maintain its flavor and moisture.

• Place the wrapped corn in an airtight container or a resealable plastic bag to prevent any odors from the fridge from seeping in.

• Store the corn in the refrigerator for up to 3-4 days. For best results, consume within this timeframe to enjoy the optimal taste and texture.

• To freeze, start by cooling the corn completely.

• Wrap each ear tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Place the wrapped corn in a freezer-safe bag or container, ensuring to remove as much air as possible before sealing.

• Label the bag or container with the date to keep track of freshness.

• Store in the freezer for up to 2-3 months. For best results, consume within this period to enjoy the best flavor and texture.

• When ready to reheat, remove the corn from the freezer and let it thaw in the refrigerator overnight.

• Preheat your oven to 350°F (175°C).

• Place the thawed corn on a baking sheet and cover with aluminum foil to retain moisture.

• Bake for about 10-15 minutes, or until heated through.

• Alternatively, you can reheat the corn in the microwave. Place the corn on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes, or until warmed through.

• Once reheated, you can reapply mayonnaise, cotija cheese, chili powder, and cilantro as needed to refresh the flavors.

• Serve with fresh lime wedges on the side for that burst of citrusy goodness.

• Preheat your oven to 350°F. Wrap each ear of corn in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.

• If you prefer a quicker method, use the microwave. Place the corn on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway to ensure even heating.

• For a stovetop approach, heat a skillet over medium heat. Add a small amount of butter or oil to the pan. Place the corn in the skillet and turn occasionally, cooking for about 5-7 minutes until heated through and slightly charred.

• If you have an air fryer, preheat it to 350°F. Place the corn in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a smoky flavor, reheat the corn on the grill. Preheat the grill to medium heat and place the corn directly on the grates. Grill for about 5 minutes, turning occasionally, until heated through and slightly charred.

• Grill: Used to cook the corn, providing a charred and smoky flavor.

• Brush: Used to apply oil to the corn before grilling and mayonnaise after grilling.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Measuring cups: Used to measure out the mayonnaise and other ingredients accurately.

• Knife: Used to chop the cilantro and cut the lime into wedges.

• Cutting board: Provides a safe surface for chopping cilantro and cutting lime.

• Serving platter: Used to present the grilled corn with all the toppings and lime wedges.

• Small bowl: Used to hold the crumbled cotija cheese for easy sprinkling.

• Spoon: Used to sprinkle the chili powder and cotija cheese evenly over the corn.

Preheat the grill: Start preheating the 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.

Prep ingredients ahead: Chop the cilantro and cut the lime into wedges before you start grilling.

Oil the corn: Brush the corn with oil before placing it on the grill to ensure even cooking and prevent sticking.

Assemble quickly: Have the mayonnaise, cheese, chili powder, and cilantro ready to go so you can assemble the corn immediately after grilling.