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    Grilled Mexican Corn on the Cob

    Celebrate National Corn on the Cob Day with this smoky, spicy recipe sure to please any maize fan.   



    • 4 husked ears of corn
    • ½ tsp. chili powder
    • ¼ tsp. cayenne powder
    • Vegetable oil
    • 2 tbsp. mayo or unsalted butter
    • ¼ cup of crumbled cotija cheese
    • 1 lime, cut into wedges



    1. On a high grill, brush vegetable oil over grate and place corn over oil. Turn corn over occasionally for until cooked through.
    2. In a small bowl, combine cayenne and chili powders.
    3. After removing from grill, serve each ear with a brush of mayo or unsalted butter and sprinkle of the cayenne/chili powder mixture and cotijta cheese. Then, add a squeeze of lime wedge.