Mexican Corn on the Cob Recipe

Corn: Fresh ears of corn are essential for this recipe, providing a sweet and juicy base.

Mayonnaise: Adds a creamy texture and rich flavor to the corn.

Sour cream: Balances the mayonnaise with a tangy taste.

Cotija cheese: A crumbly Mexican cheese that adds a salty and tangy flavor.

Chili powder: Brings a spicy kick to the dish.

Fresh cilantro: Adds a fresh, herbal note to the corn.

Lime: Provides a zesty and refreshing finish when squeezed over the corn.

To achieve the perfect char on your corn, make sure to preheat the grill to medium-high heat before placing the ears on it. Turn the corn occasionally to ensure even cooking and to avoid burning. This will give you that desirable smoky flavor and beautiful grill marks.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Simply roast or grill them 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.

• sour cream - Substitute with crema: Mexican crema is a slightly thinner and tangier version of sour cream, which can add an authentic touch to the dish.

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

• chili powder - Substitute with paprika: Paprika can provide a milder heat and a similar smoky flavor if chili powder is too spicy or unavailable.

• fresh cilantro - Substitute with parsley: Parsley can be used as a substitute if you or your guests do not enjoy the taste of cilantro.

• lime - Substitute with lemon: Lemon can provide a similar acidic and citrusy flavor if limes are not available.

• Allow the corn on the cob to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This helps to maintain its flavor and texture.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you keep track of how long the corn has been stored.
• Store the corn in the refrigerator if you plan to eat it within 3-5 days. This keeps it fresh and ready to reheat.
• For longer storage, place the wrapped corn in the freezer. It can be frozen for up to 2 months without significant loss of quality.
• When ready to eat, thaw the corn in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the corn by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can microwave it on high for 2-3 minutes.
• If you prefer, you can also reheat the corn on the grill. Simply place it back on the grill for a few minutes, turning occasionally, until warmed through.
• Before serving, reapply the mayonnaise and sour cream mixture, and sprinkle with cotija cheese, chili powder, and cilantro. Serve with fresh lime wedges on the side for that burst of flavor.

• Preheat your oven to 350°F (175°C). Wrap each corn on the cob in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quick reheat, use the microwave. Place the corn on the cob 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.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or butter. Place the corn on the cob in the skillet and turn occasionally, reheating for about 5-7 minutes until warm.

• For a smoky flavor, reheat on the grill. Preheat the grill to medium heat. Place the corn on the cob directly on the grill and turn frequently, reheating for about 5 minutes until heated through.

• To retain the creamy topping, reheat in the oven. Preheat to 350°F (175°C). Place the corn on the cob on a baking sheet and cover loosely with foil. Heat for 10-15 minutes, then remove the foil for the last 5 minutes to allow the topping to crisp slightly.

• Grill: Used to cook the corn on the cob, giving it a charred and smoky flavor.

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

• Small bowl: Used to mix the mayonnaise and sour cream together.

• Basting brush: Handy for brushing the mayonnaise mixture onto the grilled corn.

• Knife: Needed to cut the lime into wedges.

• Cutting board: Provides a safe surface for cutting the lime.

• Measuring cups: Used to measure out the mayonnaise, sour cream, and cotija cheese.

• Measuring spoons: Used to measure the chili powder and cilantro.

• Serving platter: Ideal for presenting the finished Mexican corn on the cob with lime wedges on the side.

Preheat the grill in advance: Start preheating the grill while you prepare the other ingredients to save time.

Use pre-shucked corn: Buy corn on the cob that is already shucked to skip the peeling step.

Mix ingredients ahead: Prepare the mayonnaise and sour cream mixture in advance and store it in the fridge.

Crumbled cheese ready: Purchase pre-crumbled cotija cheese to avoid extra prep work.

Chop cilantro early: Chop the cilantro ahead of time and keep it in an airtight container.

Use lime juice: Instead of cutting lime wedges, use bottled lime juice for a quick squeeze.