Grilled Mexican Corn – a delicious recipe with husk, lime, Kewpie Japanese mayonnaise, Spanish smoked paprika, chili powder, Cotija cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pull the corn husks back from each cob and remove silk, leaving the corn husks attached to the corn. Pull off a small ribbon of the husk and tie the husks back to form a handle.
2
Fill a sink full of water and soak the tied corn for at least half an hour. This helps prevent the husks from burning when they are on the grill.
3
While the corn is soaking, grate and juice the lime and mix it with mayonnaise, smoked paprika and chili powder. Cover and refrigerate until ready to serve.
4
Clean and lightly oil your grill grates and heat to medium-high. Dry the corn and grill until charred on all sides, taking care to keep the husks away from the hottest part of the grill, about 10 minutes.
5
When the corn is cooked, remove any lingering silk and generously rub each cob down with the lime-mayo-spice mixture. Sprinkle each cob with the grated Cotija cheese, chopped cilantro, salt, and if you prefer, a little extra chili powder. Serve hot with plenty of napkins.
395
kcal
Calories
26
g
Fat
33
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 fresh corn cobs with husk in tact, 1 lime, 1/3 cup Kewpie Japanese mayonnaise, 1 teaspoon Spanish smoked paprika, and more.
Yes, Grilled Mexican Corn falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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