Mexican grilled corn

Mexican grilled corn is a perfect side or appetiser for a hot summer night, great with beer and other salty finger foods. There’s something really satisfying about eating corn in your hands off the cob. I’ve seen a lot of versions of this dish, but I prefer it with a simpler cheese (but if you prefer, you can go for a bitier, saltier cheese) and a bit of lime zest to cut through the creaminess of the mayonnaise.

Ingredients (for 4, as a side)
2 ears of corn
1 tbsp American mayonnaise
1 tsp Kewpie (Japanese) mayonnaise
2 tbsp Queso Fresco (may be substituted with Queso Cotija, Goat’s cheese or Danish Fetta)
Zest of one lime
Cracked black pepper, to taste
Chilli powder, to taste
Cayenne pepper, to taste

Preheat oven to 180C/375F. Peel the corns and place in a roasting pan. If you like your corn really burnt, you can brush some oil on the surface. I didn’t add any oil, but put a little bit of water in the pan so it would steam a little, and to protect the pan from burning to a crisp.


Mix the two types of mayonnaise and some cracked black pepper. Place the corns in the oven while hot, I baked them for 15 minutes until the kernels are bright yellow and slightly translucent. I then placed them under the grill for another 10 minutes to get some color.


Crumble the Queso Fresco on a sheet of baking paper to create a fine, even layer. Grate some lime zest all over the cheese using a Microplane.


I took the corns out when some kernels are slightly colored, but I don’t like them too burnt.


Spread a small amount of the mayonnaise mix using a spatula…


…and roll the corn in the crumbled cheese & lime zest.


Sprinkle some chilli powder and cayenne pepper to taste.


Best eaten with your hands!

Open printable recipe here