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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Sounds amazing! I worry about husks and silks catching on fire in oven. Should I?
No, it should be fine. If anything, you can place them on a baking sheet.
Looks like something to throw on the grill this season. Loving the cilantro, lime and cheese combo.
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!
Instead of butter, we use Mayo…Sounds kinds gross but SOOO delish!
I’ll be sure to try that next time!
Yes definitely have to have some mayo slathered on it makes the cheese stay on better and it takes it to that next level!yummmm!
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.
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
My favorite way to enjoy corn! Pinned and shared on FB!
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
I am absolutely trying your Mexican corn this summer Chung-Ah! I can hardly contain myself. I could eat these all day long.
I have got to try this corn this summer! Looks awesome!
I can’t wait for corn season to finally get here! Mexican corn is so much fun 🙂
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 love corn on the cob, these flavors look amazing!
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).
Better *off…yes, I needed to correct that typo otherwise it would haunt me all day.
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
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!)
This looks amazing! Yum! Do you need to soak the corn in water at all prior to putting in the oven?
No, you do not need to soak the corn.
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!