Mexican Corn on the Cob Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds a creamy texture and tangy flavor that complements the corn.

Cotija cheese: A crumbly Mexican cheese that brings a salty, tangy element to the dish.

Chili powder: Provides a mild heat and enhances the overall flavor.

Lime juice: Adds a zesty, citrusy brightness that balances the richness of the mayonnaise.

Cilantro: Freshly chopped cilantro adds a burst of herbal freshness.

When grilling corn on the cob, ensure you brush it with a bit of oil to prevent sticking and to achieve an even char. Rotate the ears of corn frequently to cook them uniformly and to develop a smoky flavor. For an extra layer of flavor, consider adding a pinch of smoked paprika to the mayonnaise mixture. This will enhance the chili powder and give the corn a deeper, more complex taste.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be grilled or sautéed to mimic the flavor and texture of corn on the cob.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tanginess while being a healthier option.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and cayenne pepper can replicate the smoky and spicy notes of chili powder.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, though it is slightly less sweet than lime juice.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor that can stand in for cilantro, though it lacks the distinct citrusy notes.

• Allow the corn on the cob to cool completely before storing. This prevents condensation from forming, which can make the corn soggy.

• Wrap each ear of corn individually in aluminum foil or plastic wrap. This helps to maintain the flavor and texture.

• Place the wrapped corn in an airtight container or a resealable plastic bag. This ensures that the corn stays fresh and prevents it from absorbing any unwanted odors from the fridge.

• Store the corn in the refrigerator for up to 3-4 days. For the best taste, consume it within this time frame.

• To freeze, first, remove the mayonnaise mixture, cotija cheese, and cilantro from the corn. These ingredients do not freeze well and can alter the texture and flavor upon thawing.

• Blanch the corn by boiling it for 3-4 minutes, then immediately transfer it to an ice bath to stop the cooking process. This helps to preserve the color and texture.

• Pat the corn dry with a paper towel to remove any excess moisture. This prevents ice crystals from forming during freezing.

• Wrap each ear of corn tightly in plastic wrap, then in aluminum foil. This double layer of protection helps to prevent freezer burn.

• Place the wrapped corn in a freezer-safe bag or container. Label it with the date to keep track of how long it has been stored.

• Freeze the corn for up to 3 months. For the best flavor and texture, try to use it within this time frame.

• When ready to eat, thaw the corn in the refrigerator overnight. Reheat on the grill or in the oven, then reapply the mayonnaise mixture, cotija cheese, and cilantro before serving.

• Preheat your oven to 350°F. Wrap each ear of corn on the cob in aluminum foil to keep it moist. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes until warmed through.

• If you prefer using a microwave, place the corn on the cob on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking to ensure it's heated evenly.

• For a quick stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn on the cob in the skillet and rotate occasionally, heating for about 5-7 minutes until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 350°F. Place the corn on the cob in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a smoky flavor, reheat the corn on the cob on a grill. Preheat the grill to medium heat and place the corn directly on the grates. Grill for about 5 minutes, turning occasionally, until heated through and slightly charred.

• Grill: Used to cook the corn on the cob, providing a charred and smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure even cooking and charring.

• Basting brush: Used to brush the corn with oil before grilling and to apply the mayonnaise mixture after grilling.

• Small bowl: For mixing the mayonnaise, lime juice, and chili powder together.

• Measuring cups: To accurately measure the mayonnaise and cotija cheese.

• Measuring spoons: To measure the chili powder and lime juice precisely.

• Knife: For chopping the cilantro.

• Cutting board: A surface to chop the cilantro on.

• Serving platter: To present the finished Mexican corn on the cob.

• Lime squeezer: To extract lime juice efficiently.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Prepare the toppings in advance: Mix the mayonnaise, lime juice, and chili powder ahead of time and store in the fridge.

Use pre-crumbled cheese: Buy cotija cheese that is already crumbled to save prep time.

Chop cilantro early: Chop the cilantro in advance and store it in an airtight container.

Oil the corn beforehand: Brush the corn with oil before you start grilling to streamline the process.