Damn Delicious

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!

10 minutes45 minutes

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.

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109 comments

  1. Rated 5 out of 5

    I love corn. I will definitely try to cook it according to your recipe.

  2. Rated 5 out of 5

    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

  3. Rated 5 out of 5

    Had this at a restaurant and just have to try it.

  4. Rated 5 out of 5

    Love this

  5. Rated 5 out of 5

    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!

  6. Rated 5 out of 5

    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.   

  7. Hi
    Can you please tell me if I can do this recipe with frozen corn ? 

  8. Thanks for posting, so excited to try it. 

  9. Delish!! I wrapped in foil and put on grill !!

  10. 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!

  11. You have used really amazing flavors.

  12. 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!

  13. Ingredients in this recipe are not too healthy but I will definitely try it at home, because it loooks so good!! Thanks for sharing!

  14. 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.

  15. This looks amazing! This looks like a side dish. Do you have any recommendations for a main dish to go along with it?

  16. Any advice for how to make it a few hours ahead of time and keep warm. Cooking for a large group. tx!

  17. I love the fact that you roast the corn in the oven, husks on. I’ll have to give that a try. Great recipe! : ) I am absolutely trying your Mexican corn this summer Chung-Ah! I can hardly contain myself. I could eat these all day long.

  18. Great recipe! I love the flavors that you had used! 🙂

  19. I’m going to make, but I won’t any mayonnaise or weird cheese. I know many people like the strong cheeses, most require you to develop a taste for it. I’ll just stick with a cheese I like. I never use mayonnaise,I prefer Salad Dressing instead. 

    • Then you wont be making this recipe so why comment on it if you hate all the ingredients?

      • I’m not sure what this person is talking about, cotija cheese a very mild fresh cheese (queso fresco). Since you are unwilling to use the recommended ingredients, I’m quite sure your palate isn’t ready for this recipe.

  20. My corn doesn’t have husks, they came already peeled. I placed them on a baking sheet and just put them in the oven. Are there any adjustments I need to make other than cooking them on a baking sheet. Thanks!

    • Nope – you should be good to go! 🙂

    • I have broken ears into and put in bowl and drizzled olive oil over, then microwave for for 12 mins, remove and mix up other ingredients minus the butter, put on cookie sheet brushed and baked 10 to 15 mins.

  21. You know I think this was a delicious recipe when I ate corn ON the cob!  I usually have hubby take the corn off…lol! It was delicious and the corn was cooked to perfection! Thank you so much for sharing.

  22. Had this last week at Fat Fish Cantina Grill in PB in San Diego last week. Best corn on the cob EVER! Thank you for posting the recipe!!! Can’t wait till August here in the Okanagan for peaches and cream corn

  23. I made this corn last night with veggies tacos, SO good! I subbed queso fresco for the cotija cheese (my grocery store didn’t carry cotija) and it still came out great! Thanks for an awesome recipe!

  24. I am making a gluten free version of this. Looks so damn delicious!

  25. AMAZING! I always buy this when I find it out and about and your recipe was spot on! I tried it for myself and can’t wait to make it all the time this summer. You have beautiful pictures and I love your printable recipes! Just signed up for your emails and look forward to trying more of your wonderful recipes!

    Strive to thrive,
    Em

  26. Just made this tonight and my family loved it! Great variation of the street recipe. I wish I could post a pic! Thanks for sharing

  27. Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us.

  28. Actual mexican corns dont have cilantro but the recipe looks delicious nonetheless

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  30. 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?

    • 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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  33. 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?

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  35. 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!

  36. Can’t wait to try your recipe! I Featured in this week’s Real Food Recipe Round Up. Would love for you to join our weekly link up! http://www.sassymomsinthecity.com/real-food-recipe-round-up-weekly-meal-plan-june-22/

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  39. Sounds amazing! I worry about husks and silks catching on fire in oven. Should I?

  40. Looks like something to throw on the grill this season. Loving the cilantro, lime and cheese combo.

  41. 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!

  42. Instead of butter, we use Mayo…Sounds kinds gross but SOOO delish!

  43. 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.

  44. Wow that looks good. Corn on the cob is the only way to eat corn, unless you live near a Rudy’s. Seriously that looks so good though

  45. My favorite way to enjoy corn! Pinned and shared on FB!

  46. I am feeling boring. I love corn on the cob. What a quickie way to make it a party stopper—-that didn’t sound good—-how about party starter. Lol

  47. I am absolutely trying your Mexican corn this summer Chung-Ah! I can hardly contain myself. I could eat these all day long.

  48. I have got to try this corn this summer! Looks awesome!

  49. I can’t wait for corn season to finally get here! Mexican corn is so much fun 🙂

  50. I love the fact that you roast the corn in the oven, husks on. I’ll have to give that a try. Great recipe! : )

  51. I love corn on the cob, these flavors look amazing!

  52. 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!

    • 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).

  53. 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

  54. 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!)

  55. This looks amazing! Yum! Do you need to soak the corn in water at all prior to putting in the oven?

  56. This looks delicious! My farmer’s market doesn’t sell Mexican Corn o the Cob, otherwise I’d probably have to eat it every time I went. Gotta make this soon!

  57. I love this! I also made it with Parmesan cheese and basil. Both ways are fabulous!

  58. What type/flavor of cheese is cotija? I’ve never seen it in the store.

  59. Have seen recipes for corn done like this many times and not tried it. I will definitely be trying your recipe as soon as the corn hits the store shelves!

  60. Should the silk be removed before placing the corn in the oven?

  61. sounds delicious….
    Hugz

  62. Love these flavors, I know this recipe will be in rotation all summer long!

  63. 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!

    • 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.

    • MX street corn does not use mayonnaise, as stated. Never have I seen or eaten that. MX crema known as La Crema is used before the Chile powder.
      It is a kind of sour cream, but is runnier and actually kind of sour. Used in many authentic dishes.

      • I have family in El Paso and mayo, sour cream, and cream cheese is being used as a sort of Tex-Mex version of Mexican Street Corn. Not everyone likes the flavor of La Crema/MX table cream or has access to it. If Mexicans can illegally hijack our country then we can mix it up a bit with their recipes.

      • I grew up in southern and central CA…every flea market, festival and fair offered “Mexican street corn” and I have never seen it sold with anything BUT mayonnaise. Every vendor selling it had a big container of mayo setting right there in front of the buyer as it was made to order for each person. Also offered were parm cheese, chili and lime if you wanted. It is so yummy! I have made it several times at home and had my Hispanic friends have said that I make it just “like home”.