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!
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!
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.
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
Ingredients
- 6 ears corn, unhusked
- 6 tablespoons unsalted butter
- 2 teaspoons chili powder
- ¼ cup grated cotija cheese
- ¼ 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Delicious. I’m going to post it on my titok.
LOVE IT!!
Tonight was my first time trying Mexican corn and OMG it’s sooooo good!!
I am making this corn for this afternoon but I am also making baby back ribs and I only have one oven. The ribs cook at 300 degrees. Can I cook the corn in the husk at 300 as well?
I love corn. I will definitely try to cook it according to your recipe.
I’ve made this several times it is so good! Our new preferred way of eating fresh from the farm New Jersey corn! The first time I made it I accidentally husked corn first, and it was still delicious I’ve been making it that way ever since.
I accidentally took the house off when I bought it at the store because I didn’t want to clean up at home so now that I forgot to leave the husk on how am I supposed to do this my friend suggested just wrapping it up in tin foil
Had this at a restaurant and just have to try it.
Love this
Going to try this Mexican corn
Really good recipe,but the store I went to didn’t have the cotija cheese so I substituted it with parmesan grated cheese.. It was yummy Thanks for sharing!
I had Mexican corn for the very first time at my friend’s house this past Memorial Day weekend; and it was Delicious!! She didn’t use butter, instead she used mayonnaise, cotija cheese and she sprinkled a red spice on top. It didn’t taste like Chili powder, so I’m not sure what it was exactly. All I know is that it was soooo delicious!!! It’s my new way of eating corn on the cob!!
ThankU for your recipe!!! I’m going to try it with butter, cotija cheese, chili powder and cilantro.
It was probably Sazon.
Hi
Can you please tell me if I can do this recipe with frozen corn ?
I recommend using fresh corn for the best results possible.
Absolutely just mix ingredients with cooked corn!
Thanks for posting, so excited to try it.
Delish!! I wrapped in foil and put on grill !!
Can I put them in a warm crockpot to keep them warm? Should I wrap them in foil?
Sorry- I cannot find this answer. Prior to baking, do I remove silk and wash corn? I cannot tell when to remove the silk. Thank you!
Nicole, please refer to steps #2 and 3:
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.
So did you remove the silks? When I typically roast corn in husks I remove silk first?
Connie, the silk is removed in step #3 after the corn is roasted but you can remove the silk prior to roasting if that is what you prefer. 🙂
I love this recipe.
For Nicole: Remove the husks and silk after roasting the corn in the oven.
You have used really amazing flavors.
I’m experimenting, I’ve got one corn in the husk and one peeled in the oven. I’m curious how different they will be.
I’m also going to use butter with Parmesan and Romano. I’m so excited I can hardly wait for the oven to preheat!
Let me know how it turns out! 🙂
Ingredients in this recipe are not too healthy but I will definitely try it at home, because it loooks so good!! Thanks for sharing!
I have made Mexican corn before but do not remember where I got the recipe from. I do remember the lime and the cheese but could not remember the remaining ingredients, so thank you for posting this, I will be making it tonight, however I will be using Parmigiano-Reggiano cheese since that’s what I have in the house and that’s what boyfriend likes.
This looks amazing! This looks like a side dish. Do you have any recommendations for a main dish to go along with it?
This would go so well with these BBQ chicken breasts!
https://damndelicious.net/2016/07/11/bbq-chicken-breasts/
Any advice for how to make it a few hours ahead of time and keep warm. Cooking for a large group. tx!
You can try keeping it warm in a slow cooker using the WARM function. Hope that helps!