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Grilled Corn on the Cob with Spicy Mayo, Lime, and Cheese

Scott Phillips

Servings: 4

In Mexico, grilled corn on the cob covered with a smoky mayonnaise and rolled in crumbly cheese is a popular street food. This version packs a similar flavorful punch and looks cool, too.


  • 1/4 cup mayonnaise
  • 1 tsp. finely grated lime zest
  • 1/4 tsp. Mexican chili powder
  • Kosher salt
  • 2-1/2 oz. queso anejo, Cotija, or feta cheese, crumbled  (1/2 cup)
  • 4 ears corn, shucked

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 25
  • Sodium (mg): 360
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 7


  • Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire for direct grilling.
  • Combine the mayonnaise, lime zest, chili powder, and 1/4 tsp. salt in a small bowl until well blended. Spread the cheese on a large plate.
  • Grill the corn, turning occasionally, until charred in places and crisp-tender, about 8 minutes.
  • Slather the corn with the mayonnaise mixture, then roll and press into the cheese. Sprinkle any remaining cheese on top.


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Reviews (1 review)

  • Chester1919 | 06/28/2014

    Delicious! I was out of chili powder, so I stirred some chipotle puree into the mayo instead. We'll definitely be making this again.

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