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Mexican Grilled Corn

After seeing recipes in both the New York Times and The Indianapolis Star over the last two weeks we decided to try our own take on this Mexican street food... warning, there is no neat way to eat this!

Enough for 6 to 8 ears


2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon chipotle chili powder
1/2 teaspoon ancho chili powder
1 teaspoon finely minced garlic
juice of 1/2 lime, wedge the other half
1/2 cup grated cotija cheese total – using 1/8 cup in the mayo mixture
1 tablespoon melted butter
cilantro, chopped


Mix all of the above, using only 1/8 cup of the cheese in this mixture, and reserving the cilantro for garnish. After husking corn, brush lightly with melted butter and grill on medium-high heat until a lightly charred. When ready to serve, brush corn with the mayo mixture and then sprinkle the remaining grated cotija cheese on top, and garnish lightly with chopped cilantro. Really easy – really tasty!