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?
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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.
Great recipe! I love the flavors that you had used! 🙂
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.
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.
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.
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
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!
Glad to read this because I had to buy queso fresco as well
I am making a gluten free version of this. Looks so damn delicious!
Where in this recipe do you find gluten?
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
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
Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us.
Actual mexican corns dont have cilantro but the recipe looks delicious nonetheless
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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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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?
Yes, that should work just fine!
I like this way of preparing corn. I forgot how this could be good. Thank you for this recipe.
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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!
It would be best to cut off the corn kernels for saving.
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/