A favourite Mexican street food, you can easily make this tasty corn on the cob at home. Perfect for a vegetarian BBQ dish, or make under the grill if the weather isn't cooperating!
Cotija is a hard Mexican cheese typically aged for 100 days. If you cannot find it, you can use a hard Italian cheese such as Parmesan or Pecorino. A firm feta cheese can also work well.
I have been making corn this way for years. For 6 servings, use 4 tbs mayonnaise, 2 tsp fresh lime juice, 1 tsp cumin and mix together. Roll the grilled corn in butter, then the mayonnaise mixture, sprinkle with Cotija cheese (do not use Parmesan as it is not the same nor authentic to the corn the street vendors serve in Mexico), sprinkle with McCormick's Mexican hot chili powder. Serve immediately ~ your taste buds will thank you! - 29 Nov 2010 (Review from Allrecipes USA and Canada)
I love this recipe because I modified the following based on another recipe online: - Mixed in one bowl, 3 tbsp of mayonnaise and 2 tsp of lime juice to it. - Mixed in another bowl, 2 tbsp grated parmesan cheese, 1/2 tsp chili powder, 1/4 tsp ground red pepper, 1/4 tsp ground cumin and 1/8 tsp salt After grilling the 4 corns (shucked) until tender 10-15 minutes, I glazed the corn with the mayonnaise mixture, then sprinked the spices onto them. I recommend serving this meal with Black Bean Burritos. - 09 Sep 2007 (Review from Allrecipes USA and Canada)
This recipe is only the starting point: I strongly suggest that you follow the recipe that SKHOUSTO shared in her review...it is definitely 5 star! It bears repeating: 3 tablespoons fat-free mayonnaise 2 teaspoons fresh lime juice 2 tablespoons finely grated Parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears shucked corn Cooking spray Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately. - 18 Jul 2008 (Review from Allrecipes USA and Canada)