Mexican Corn on the Cob Recipe

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

Mayonnaise: This creamy condiment is used to coat the corn, helping the other ingredients adhere and adding richness.

Cotija cheese: A crumbly, salty cheese that adds a tangy flavor and texture contrast to the sweet corn.

Chili powder: Provides a mild heat and smoky flavor, enhancing the overall taste of the dish.

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

Lime: Lime wedges are served on the side for squeezing over the corn, adding a zesty brightness.

To achieve the perfect char on your corn, make sure your grill is preheated to a medium-high temperature before placing the ears on it. Rotate the corn occasionally to ensure even cooking and charring. This not only enhances the flavor but also gives the corn a beautiful, rustic appearance. When applying the mayonnaise, use a brush to coat the corn evenly, ensuring that every kernel is covered for maximum flavor. For an extra burst of freshness, don't skip the lime wedges; a squeeze of lime juice over the top just before serving adds a zesty finish that complements the creamy and spicy elements of the dish.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is unavailable, frozen corn kernels can be used. Simply roast them in a pan to mimic the grilled flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture similar to mayonnaise and adds a tangy flavor, making it a healthier alternative.

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

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

• cilantro - Substitute with parsley: If cilantro is not available or preferred, parsley can be used for a fresh, herbal note, though it lacks the citrusy flavor of cilantro.

• lime - Substitute with lemon: Lemon can be used in place of lime to provide a similar acidic and tangy flavor profile.

• Allow the corn on the cob to cool completely after grilling. This prevents condensation, which can lead to sogginess when stored.

• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This helps maintain its flavor and texture while keeping it fresh.

• Place the wrapped corn in an airtight container or a resealable plastic bag. This provides an extra layer of protection against moisture and odors.

• Store the corn in the refrigerator if you plan to consume it within 3-5 days. The cool temperature will keep it fresh and safe to eat.

• For longer storage, consider freezing the corn. Place the wrapped ears in a freezer-safe bag, removing as much air as possible to prevent freezer burn.

• Label the bag with the date to keep track of its freshness. Frozen corn can be stored for up to 2 months without significant loss of quality.

• To reheat, thaw frozen corn in the refrigerator overnight. Once thawed, you can warm it up on the grill or in the oven at a low temperature until heated through.

• If reheating in the oven, consider brushing with a little extra mayonnaise and sprinkling more cotija cheese to refresh the flavors.

• Serve with fresh lime wedges and a sprinkle of chili powder to bring back the vibrant taste of freshly made Mexican corn on the cob.

• Preheat your oven to 350°F. Wrap each corn on the cob in aluminum foil to keep it moist. Place them on a baking sheet and heat for about 10-15 minutes until warmed through. This method helps maintain the cotija cheese and mayonnaise topping without drying them out.

• Use a microwave for a quick fix. Place the corn on the cob on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 1-2 minutes, checking to ensure it's heated evenly. The steam from the towel helps keep the corn juicy and the toppings intact.

• For a stovetop approach, heat a skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the corn on the cob in the skillet and cover with a lid. Turn occasionally, heating for about 5-7 minutes. This method can add a little extra char and flavor to the corn.

• 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. The air fryer will give the corn a nice crispness while keeping the toppings deliciously melty.

• For a smoky touch, reheat the corn on the cob on a grill. Preheat the grill to medium heat and place the corn directly on the grates. Turn occasionally for about 5 minutes until heated through. This method revives the charred flavor and enhances the chili powder and cilantro notes.

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

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

• Basting brush: Used to apply mayonnaise evenly over the grilled corn.

• Knife: Useful for cutting the lime into wedges.

• Serving platter: Ideal for arranging the finished corn on the cob with lime wedges for presentation.

Pre-grill preparation: Husk and clean the corn on the cob ahead of time. This will save you time when you're ready to grill.

Efficient grilling: Use a grill basket to cook all corn ears at once, ensuring even cooking and reducing the need for constant turning.

Quick toppings: Mix the mayonnaise and chili powder together beforehand for easy application. Pre-crumble the cotija cheese and chop the cilantro in advance.

Easy serving: Pre-cut the lime wedges and have them ready on a serving plate to streamline the final presentation.