Corn on the Cob Mexican-Style

4 Reviews
100% would make this recipe again

These tasty street snacks are very popular all across Mexico: the ears of corn are first grilled, then coated with a rather messy, but irresistible cheese mixture. I have replaced the Mexican «cotija» with the widely available Feta cheese. The ears of corn may be grilled, boiled, or microwaved.

Preparation : 5 min Cooking : 10 min
450 calories/serving
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


4 ears of corn 1.2 kg
1/4 cup mayonnaise 60 g
1/8 tsp cayenne pepper 0.4 g
40 g feta cheese
1/2 limes [optional] 35 g


To grill corn

Soak the unhusked corn in cold water for about 10 min. Drain and grill the ears over a medium-high heat until the husks are charred, about 10 min. Shuck the corn (using heavy gloves) and continue to grill an additional 10 min, until the kernels are browned in spots. Turn the ears often during cooking.

To boil corn

Bring a large pot of water to a boil; add a pinch of sugar, if desired, to enhance the naturally sweet flavour of the corn, but avoid adding salt which makes the kernels hard. Pull the husks and silk off the ears of corn, then add the corn to the pot. Return the water to a boil again and cook the corn until crisp-tender, 6-7 min, depending on the size, variety, and freshness of the ears. Drain.

To microwave corn

Remove all but the innermost husks from corn in order to keep the ears moist during cooking. Cook the ears in a microwave oven, at maximum intensity, about 4-5 min for one single ear, 7 min for 2. Let the corn rest and cool down a few minutes before serving.

Prepare the condiment

While the corn is cooking (whatever the chosen method), in a small bowl, whisk together the mayonnaise and cayenne pepper. Shred the Feta cheese, then add it to the bowl.

Brush the cheese mixture onto the hot corn. For a truly Mexican twist, you may serve the corn on the cob with lime wedges.

Nutrition Facts Table

per 1 serving (220 g)


% Daily Value




30 g

45 %

Saturated 6.9 g
+ Trans 0.1 g

35 %


30 mg


420 mg

17 %


45 g

15 %


5 g

19 %


6 g

Net Carbs

40 g


9 g

Vitamin A

24 %

Vitamin C

18 %


10 %


10 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Pantothenic Acid, Vitamin B1
Good source of  :
Fibre, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Copper, Iron, Omega-3, Omega-6, Selenium, Vitamin C


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Meat and Alternatives ½
Fats 5 ½

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Members' Reviews

4 Reviews (4 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | First courses/Appetizers | Vegetarian | Source of Omega-3 | Kosher | Halal | High Fibre | Mexican

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