Roasted Corn Mexican Style (Maiz Asado)

Juliann Esquivel


In Mexico you can find this delicious grilled corn on the cob at street fairs and carnivals. The corn is dipped in a Mayonaise mixture and sprinkled with cotija cheese. It is messy but so much fun to eat. Just have plenty of napkins on hand.

pinch tips: How to Shuck, Cook, and Cut Corn





20 Min


15 Min


8 large
ears of fresh sweet corn
1/2 c
1/2 c
sour cream
1 Tbsp
lime juice
1 tsp
grated lime zest or peel
2 c
grated cotija or parmesan cheese
2 tsp
ancho chile powder
1/2 tsp
chipotle chile powder or diced chipotles in salsa

Directions Step-By-Step

Peel corn husks down to the base of each cob. Leaving the husks attached. Remove the silk. Remove 1 long piece of corn husk from each cob to use as a tie. Pull husks from corn; tie with the piece of husk or a string to provide a handle.
Soak in a large pot or sink filled with water for twenty minutes. Drain (corn should be wet but not dripping when placed on the grill).
Meanwhile, combine mayonnaise, sour cream, lime juice, and lime zest in a small bowl. Spoon into a very tall wide glass. Combine on a plate the grated cheese and the chile powders spreading on the plate.
heat the grill. Grill the corn, covered over medium heat or coals 8 to 10 minutesor until tender and beginning to char, turning every two minutes. Cool corn for two minutes after taken off the grill.
Holding corn by the husks, dip into the mayonnaise mixture; then roll in the cheese mixture. It's so gooood. Enjoy
A tall wide glass is the perfect container for the mayonnaise dipping sauce. Just make sure it is wide and deep enough to accomodate an ear of corn.
Above picture is not mine; but I have used to show you what the corn should look like. Will post mine in a few days.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy