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 this! I also made it with Parmesan cheese and basil. Both ways are fabulous!
Thanks for this. I can’t find the mexican cheese so I’ll try your version.
What type/flavor of cheese is cotija? I’ve never seen it in the store.
It’s a type of Mexican cheese.
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!
Should the silk be removed before placing the corn in the oven?
No, the silks should be intact prior to roasting.
sounds delicious….
Hugz
Love these flavors, I know this recipe will be in rotation all summer long!
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.
Wow I can tell you’re a POS
That was totally uncalled for
Omg hijack lol
Wow. How to turn a food blog nasty.
Ana you are rude and ignorant no wonder you prefer mayonaise
Unfortunately due to your comment, i will no longer be coming here for recipes. I find you highly offensive
The comment wasn’t made by the blog owner…
Why would you say that when it was a user being rude, not the blogger?
Obliviously Rebecca will never read these replies because she has choosen not to return to the site. So sad that she misunderstood who was leaving the racially rude comments. She is missing out on some good recipes!
That comment was in poor taste and uncalled for not the place to post your ignorance
They were here first.
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”.