Mexican Grilled Corn

July 6, 2012 § Leave a comment

Last summer I went on an epic cross-country road trip with my boyfriend. Starting in northern California, we basically circled the country counter clockwise. We went as far south as Lousianna, and as far north as Vermont. We stopped in states as different as Utah, Georgia, New York, North Dakota and Montana. And we had some incredible food along the way.

Among all of the delicious and unique meals we had, one restaurant that stood out was a place in Durham, North Carolina. It had one of the most delicious food items of our trip, and also one of the least appetizing. On the bad side, my boyfriend ordered a pimento grilled cheese sandwich. We had heard that pimento cheese was a southern staple of sorts, but neither of us were fans. The sandwich had almost 5 solid inches of cheese, but none of it was melted. So it was basically a giant cheese sandwich on toasted bread. I would be fine never having pimento cheese again. On the positive side, I ordered a Mexican corn dish that I loved. It was really simple, with some cheese, some chili powder, and I’m pretty sure some butter or mayonnaise. I’d had similar Mexican corn before this trip, and similar corn since, but for some reason the corn in North Carolina just stood out. It was scrumptious.

I’ve now made it at home several times, and loved it every time. The version I’ve re-created here is a slightly healthier take, without any mayo or butter. I really don’t think it needs any, but if you are craving something heartier, spread a little butter on the cob before grilling.

Mexican Corn with Cojita


  • 4 ears of corn
  • 1/2 -1 teaspoon chili powder
  • 1 lime, cut into 8 wedges
  • 1/2 cup cojita cheese*, crumbled

* You should be able to find cojita cheese in any Mexican grocery store. If you don’t have a Mexican store close by, many specialty food stores will carry cojita as well.

This recipe is so easy. First, heat your grill to medium or medium-high heat, depending on how charred you like your corn. Next, pull back, but do not remove, the corn husks. Remove the silk. If you lose part of the husk in the process, that is fine, but you want to keep enough to re-cover the corn for grilling.

Pull the husks back up to cover the corn, and for 10-15 minutes. Remove from grill, and peel back or remove the husk. Squeeze juice from 1/8 lime over corn. Sprinkle with approximately 1/4 teaspoon chili powder, and then with 1/8 cup cojita cheese. Enjoy, and add more lime, chili and cojita as desired!


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