The Best Mexican Roasted Corn

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This recipe gets its inspiration from Mexican street corn. Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and plenty of salt and pepper. The mayonnaise melts right into the corn to take on a whole new flavor and acts as the ‘glue’ to hold everything together.

It’s incredibly tasty, as well as addicting and very messy which somehow makes it all the more enjoyable to eat.

You can grill the corn which is probably a more traditional way of cooking it. But I’m a big believer in roasting.

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25 Min


4 large
ears of corn
sea salt & ground pepper to taste
1/2 c
1-1/2+ c
parmesan, grated
4 Tbsp
fresh cilantro, minced
4 tsp
chili powder
lime, cut into 4 wedges

Directions Step-By-Step

Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.

2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.


About this Recipe

Regional Style: Mexican
Dietary Needs: Vegetarian