Recipe courtesy of Habana Outpost

Grilled Corn

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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4 ears husked yellow corn

8 tablespoons homemade or prepared mayonnaise

1 cup grated or shredded Cotija cheese

2 tablespoons chili powder

1 lime, cut into wedges


Special equipment:
4 wooden skewers
  1. Preheat a grill over medium heat or to 350 degrees F. 
  2. Grill the corn rotating the ears, periodically. When the corn is slightly brown, but not burned, take the corn off heat and let it sit on side of grill for 15 minutes. Corn is done when the kernels are juicy. 
  3. Insert a wooden skewer into each cob so that corn can be held by the stick in 1 hand. Apply about 2 tablespoons mayonnaise to each ear of corn, then roll them in the cheese until completely covered on all sides. Lastly, sprinkle each ear evenly with about 1/2 tablespoon chili powder and serve with lime wedges. 

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