Grilled Mexican corn

Grilled Mexican Corn | Something New For Dinner

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Possibly the messiest, most delicious grilled corn you have ever eaten. My version of Mexican street corn uses Japanese Kewpie mayo and Spanish smoked paprika for an umami-rich, smokey treat.


  • 6 fresh corn cobs with all the husk in tact
  • 1 lime
  • 1/3 cup Kewpie Japanese mayonnaise
  • 1 t Spanish smoked paprika
  • 1 t chili powder, plus more for sprinkling
  • 4 ounces Cotija cheese, finely grated
  • 1/3 cup chopped cilantro


  1. Pull the corn husks back from each cob and remove silk, leaving the corn husks attached to the corn. Pull off a small ribbon of the husk and tie the husks back to form a handle.
  2. Fill a sink full of water and soak the tied corn for at least half an hour. This helps prevent the husks from burning when they are on the grill.
  3. While the corn is soaking, grate and juice the lime and mix it with mayonnaise, smoked paprika and chili powder. Cover and refrigerate until ready to serve.
  4. Clean and lightly oil your grill grates and heat to medium-high. Dry the corn and grill until charred on all sides, taking care to keep the husks away from the hottest part of the grill, about 10 minutes.
  5. When the corn is cooked, remove any lingering silk and generously rub each cob down with the lime-mayo-spice mixture. Sprinkle each cob with the grated Cojita cheese, chopped cilantro, salt and if you prefer, a little extra chili powder. Serve hot with plenty of napkins.


If you completely remove the corn husks before grilling, you eliminate the need to soak the corn and significantly reduce preparation time. The presentation won’t be as fun, but the corn will be every bit as delicious.

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