Recipe By Parizienne
Rating
Published Apr 2nd
Prep 10m Cook 10m Additional - Ready In 20m
Servings 8 servings Calories 140.5

I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we’d crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn’t require an outdoor grill.

Recipe Ingredients

  • 2 (15.25 ounce) cans whole kernel corn, undrained
  • 1 tablespoon butter
  • 2 tablespoons mayonnaise
  • ¼ cup grated cotija cheese
  • 1 pinch ground red pepper to taste
  • 2 tablespoons lime juice, or to taste
  • 1 sprig cilantro for garnish

Cooking Directions

  1. 1 Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

Nutrition Facts

  • Calories 140.5
  • Carbohydrate 20.7 g
  • Cholesterol 9.5 mg
  • Fat 6.4 g
  • Fiber 2.1 g
  • Protein 3.8 g
  • Saturated Fat 2.3 g
  • Sodium 394.8 mg
  • Sugar 3.4 g

Chef's Notes

You can grate Cotija or you can dice it. I prefer the grated because it doesn't overpower the corn.

Reviews

  1. This recipe is true to the real Mexican street vendor style. I grew up in Los Angeles where Mexican food is no stranger. From tamales, chicharones, and corn, these vendors are out on the daily (and sometimes nightly) basis. I strongly recommend using cotija cheese and, if you're lucky enough to have it, authentic Mexican - Read more ...
  2. I did not care for this recipe. I used grated parmesan instead of cotija. A different cheese wouldn't have saved this recipe.
  3. This is a great version but its even better with fresh grilled corn (works with steamed corn as well). I grew up spending many summers in Mexico as a kid and this was a great treat. I used corn on the cob, butter, mayo, parmesan cheese, bottled hot sauce (tapatio or amor), and 1/2 a - Read more ...
  4. I made this recipe for a friends Mexican pot-luck night and it was great. I could not find Cotija cheese so I used grated Minas cheese instead and it worked perfectly.
  5. Good corn recipe, very easy. Only problem that I had was that the cheese melted and clumped together, so it did not lend too much flavor. Next time I will just pass the cheese around for everyone to top their corn with, and I will cut back just a tad on the lime juice, I - Read more ...
  6. This is sooooo good I made it two nights in a row! I used frozen corn (personal preference) however this recipe only served 3. Loved the lime juice. Will make again and again.
  7. YUM. This was so delicious. It was perfect with the cilantro lime rice I served as another side. I used a generous pinch of cayenne pepper and I could have used 2 and it would have been more to my liking. Overall a wonderful light refreshing dish and so different from the traditional Tex-mex sides - Read more ...
  8. Just had this. Great flavor combo. I altered the construction in that I layered the mayo, then cheese, and lastly hot sauce (instead of ground red pepper) on top of the seasoned corn. Didn't miss the butter. Also made this flavor combo using stove top cooked corn on the cob, rolling the cob in mayo - Read more ...
  9. Love it. It's easy to make and very satisfying. I'm going to try it with fresh corn.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more