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Mexican Corn on the Cob with Mayo, Lime, and Grated Cheese

We have a rule in our house: You can’t grill in the summertime without corn on the cob. It’s always on our table, and our Mexican-style version is a big hit. Parmesan, mayo, and a sprinkle of chili powder make it a spicy side dish that is always a winner with grilled meats and fish. It makes a perfect partner to anything from Southern BBQ chicken (see page 10) to Our Favorite Fajitas with Smoky Grilled Guacamole (page 36) to a Zesty Grilled Veggie Sandwich (page 50) and beyond.
  Husked corn on the cob 4
  Mayonnaise 1⁄2 Cup (8 tbs)
  Finely grated parmesan cheese 2 Ounce (1/2 Cup)
  Chili powder To Taste
  Limes 2 , cut into wedges (For Serving)

1. Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.
2. Slather each ear of corn with 2 tablespoons mayonnaise.Transfer the corn to the grill.Close the cover and cook, turning occasionally, until the corn is lightly charred, 8 to 10 minutes.
3. Immediately coat the corn with the Parmesan cheese and sprinkle lightly with chili powder.
Serve with lime wedges.

This recipe has been excerpted from THE DEEN BROS. GET FIRED UP: Grilling, Tailgating, Picnicking, and More. To purchase visit

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Mexican Corn On The Cob With Mayo, Lime, And Grated Cheese Recipe