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Mexican Corn on the Cob

  • Total Time: 50 minutes
  • Yield: 4 1x


  • 4 ears of corn
  • 4 tablespoons of light mayonnaise
  • 1 teaspoon chili powder
  • ~1/4 cup Cotija cheese (or Parmesan will do)
  • ~1/4 cup cilantro, finely chopped
  • 1 lime, sliced into wedges


  1. Soak corn in water for 30 minutes. Pat dry before placing on grill.
  2. Grill corn for 15-20 minutes, flipping each ear over about every 4-5 minutes.
  3. Being careful to not burn your hands, pull back the husks and remove all of the silk and husk from the corn.
  4. Cover each ear of corn with 1 tablespoon of the mayonnaise.
  5. Sprinkle with chili powder, cheese, and cilantro. Squeeze lime over top of each ear.
  6. Serve with an extra wedge of lime.
  7. ENJOY!
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes