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Mexican Grilled Corn on the Cob


  • 4 large ears of corn
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/4 cup mayonnaise
  • 1 cup cotija cheese, crumbled
  • 1 T. fresh cilantro, minced (optional)
  • Lime wedges, for garnish

Cooking Instructions:

  • Heat a grill or grill pan to medium high heat.
  • Remove husks and the silk from the ears of corn and rinse in cold water, drying thoroughly.
  • Grill the corn until heated through and charred slightly, about 15-20 minutes.  Turn as needed to evenly cook.  Remove from grill.
  • While the corn is grilling, combine the chili powder, cumin, garlic powder in a small bowl.
  • While still warm. brush the corn ears with a thin layer of mayonnaise.  Then sprinkle each with the combined spices.
  • Place the crumbled cheese on a plate or shallow dish and then roll the warm corn in the cheese to coat.
  • Sprinkle with cilantro and serve with a lime wedge, if desired.

Recipe Notes

Serves 4 people.
If you like more spice, feel free to up the chili powder or add other spices like chipotle powder or tajin.

Suggested Wine Pairing

This classic Mexican street food, also known as “elotes” is a great pair for Chardonnay.  Our refreshing yet velvety wines will complement similar textures and flavors in the corn.

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