June 24, 2011

Grilled Mexican Corn

Recipe: Amy Rosen

Who doesn’t love fresh corn on the grill with the smoky taste of a toasted husk? This recipe brings the tangy combo of lime and queso blanco cheese.


  • 4 ears corn, shucked
  • 1/4 cup mayonnaise
  • Juice of 1 large lime, or to taste
  • 1/4 tsp chili powder, or to taste
  • Sea salt and freshly ground black pepper
  • 1/4 cup queso blanco (optional)


Yield: Serves 4

  1. Place the corn cobs on a medium-hot barbecue grill, rotating them often until they are nice and uniformly charred and fully cooked. It should take about 10 minutes.
  2. Mix together mayonnaise and lime juice.
  3. In a separate small bowl, mix together chili powder, salt and pepper.
  4. To serve, have guests grab a cob, spoon some of the lime mayo on top, sprinkle with a few pinches of chili salt and cheese, then munch away.

John Cullen


House & Home Summer Style 2015