Mexican Corn on the Cob


This is the best way to serve corn on the cob, brushed with melted butter and sprinkled with chili powder, cotija cheese and lime juice!

Mexican Corn on the Cob - This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!

I absolutely love corn on the cob. It’s the one thing I really look forward to when we go to the local farmer’s market. We stand in the long line just thinking about which toppings to slather on that piping hot corn as it drips with melted butter. But then they ask you pay $4.50…for a single corn on the cob – something that costs $0.33 cent uncooked at the grocery store. So I just knew I had to share my favorite homemade version that costs way less and tastes a million times better!

Mexican Corn on the Cob - This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!

The best part about this is that it is unbelievably easy to make. It’s practically foolproof! Just simply throw it in the oven, roast it for about 45 min-1 hour in their husks, and then slather on that butter before sprinkling on the rest of the toppings. Easy peasy. And if you’re not keen on some of the toppings, this is completely customizable to your personal preferences.

Mexican Corn on the Cob - This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!

So why pay $4.50 when you can make this right at the comfort of your own home for just $1 per serving?!

Mexican Corn on the Cob

This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!

Ingredients:

  • 6 ears corn, unhusked
  • 6 tablespoons unsalted butter
  • 2 teaspoons chili powder
  • 1/4 cup grated cotija cheese
  • 1/4 cup freshly chopped cilantro leaves
  • Juice of 2 limes

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
  3. Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
  4. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.

Adapted from The Seaside Baker.

Disclosure: This is not a recipe for authentic Mexican street corn (elotes), which uses mayonnaise in place of the butter. This is simply my own spin on a recipe using fun Mexican flavors.