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

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Yield 6 servings

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!

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

Instructions

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

Notes

Adapted from The Seaside Baker

http://damndelicious.net/2014/04/18/mexican-corn-cob/

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.


Comments

  1. says

    This looks awesome and I seem to remember seeing something similar that you pinned and yes, it was the Seaside Baker post! This is so you and I am so glad you made it! It reminds me of when I went to Mexico City on a photography trip and literally was photographing corn on the cob from street vendors for days! Lol Wow, the memories! Beautiful images!

    • Chung-Ah says

      I’ve been wanting to make corn for months but they never had them fresh in their husks until the other day. I walked to the grocery store and unexpectedly walked back with 6 of them along with a head of cauliflower and bag of onions. It was the worst 0.7 mile walk back to the house! But the corn was so worth it.

  2. says

    Mexican Street Corn is one of my favorite foods in the whole wide world! (I know I sound like a 4 year old saying it that way…but that’s my primary form of talk these days…LOL!)

  3. says

    This looks absolutely, stunningly delicious! What a lovely blend of spices and flavours! I’ve missed so many of your posts! I blame work! lol

  4. says

    I can’t wait until corn is in season in Ontario to give this a try! I love it and have never had any corn like this (can you believe it!) I’m not sure it’s a thing here in Toronto, but I need to try it ASAP!

    • cat_not_kitty says

      Louisa – it is indeed a thing :). There’s a Latin food fest that happens in July in Christie Pits that serves it and you can sometimes get it on the street in Kensington or up on St. Clair West. Playa Cabana on Dupont serves a grilled version as does La Carnita on College though, for $4-$5 each, you’d be better of following this incredible recipe!

      Slight aside: don’t miss the Indian version you can get every weekend on Gerrard in front of the India Centre (Ghee, Lime, Chat masala…mmmm).

  5. Sadie Starr says

    I love corn and there used to be a Mexican vendor outside of my elementary school back in Sacramento that used to sell corn like this. Used to be sooo good. As a Indian, we just mix salt and chilli powder and dip a lemon on it and rub the lemon on the boiled corn. Tastes great.

  6. says

    Had something like this at a restaurant in Cleveland a few years back and it was amazing. Looking forward to trying your recipe. It’s almost corn on the cob season in Montana!

  7. Debbie says

    This may be a silly question but I was wondering if you knew how this would turn out as leftovers? Could it be refrigerated and reheated on the cob with everything on it or should I cut the corn off the cob and just mix it up and reheat it that way? I would hate to throw the leftovers away!

  8. Taylor says

    Could this be done the same way if you took the corn off the cob? I’m thinking it could be, as long as it was creamy enough, right?

  9. Nancy Finley says

    I would like to try this recipe, but don’t know if it’s possible to make it in advance for 30 people..
    Would it ruin the corn, if I buttered the corn and added the spices a few hours before…then add cheese when ready to serve? Didn’t know if the butter & spices would absorb or melt off corn by keeping it warm. What would be the best way to keep the corn warm?

    • Chungah says

      I do not recommend making this ahead of time. By adding the butter and spices beforehand, I worry that the corn will be very soggy. This is best if served immediately.

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