For a richer flavor, try using Mexican crema instead of mayonnaise. Experiment with different types of cheese, such as cotija or queso fresco. Add a pinch of cayenne pepper for extra heat. Grilling the corn after boiling will impart a smoky char.
Mexican Style Corn
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS108
Transport yourself to the vibrant streets of Santa Maria with this irresistible Mexican-style corn on the cob. A symphony of creamy, cheesy, and spicy flavors that will tantalize your taste buds and become a grilling staple.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol10 mg
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Fiber3 g
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Protein5 g
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Saturated Fat5 g
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Sodium306 mg
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Sugar3 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Bring a large pot of lightly salted water to a rolling boil. (5 minutes)
02 Step
Recipe View 6 mins Gently add the shucked corn to the boiling water. Reduce heat to medium and cook until the kernels are tender-crisp, about 6-8 minutes.
03 Step
Recipe View 2 mins Remove the corn from the pot with tongs and allow to cool slightly. (2 minutes)
04 Step
Recipe View 1 mins While the corn is still warm, generously spread mayonnaise over each ear, ensuring even coverage. (1 minute)
05 Step
Recipe View 1 mins Drizzle the melted butter over the mayonnaise-coated corn. (1 minute)
06 Step
Recipe View 1 mins Sprinkle Parmesan cheese over the buttered corn, followed by a dusting of chili powder. (1 minute)
07 Step
Recipe View Serve immediately with lime wedges and chopped cilantro, if desired.
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Please Rate
Nils Anderson
May 21, 2025I added a squeeze of lime and it really brightened up the flavors.
Magdalen Metz
Mar 4, 2025I tried grilling the corn after boiling and it was amazing!
Clarabelle Dare
Oct 28, 2024The chili powder gives it the perfect amount of spice.
Marquis Grant
Jul 19, 2024This recipe is so easy and delicious! My family loves it.