Grilled Mexican-Style Corn Recipe

Forget boiling, butter, and salt. On the streets of Mexico, corn on the cob is flavored with fresh lime juice and a dash of chili powder before it's tossed on the grill. This is how corn is served on the streets of Mexico, robed in a thin sheen of mayo (instead of butter) and topped with a sprinkling of chili powder and cheese. If you want to cut the calories, lime juice and chili powder alone offer a vast improvement over standard boiled corn — but once you try the full package, you'll have a hard time eating it any other way.

Grilled Mexican-Style Corn Recipe

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  • Prep Time


  • Total Time


  • Servings



  • 4

    ears of corn, husked

  • 1

    teaspoon salt

  • 2

    tablespoons mayonnaise

  • Juice of one lime

  • ½

    tablespoon chili powder

  • 1

    cup finely grated Parmesan


Heat a grill until hot. While the grill is warming up, bring a pot of water to a boil. Add the corn and salt. Boil for 5 to 7 minutes, until the corn is slightly tender, but not cooked all the way through. Drain the corn and transfer to the grill; lightly char the kernels. Mix the mayonnaise and lime juice. Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.


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