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Mexican Grilled Corn on the Cob

Try with Chardonnay! Shop Now

This classic Mexican street food, also known as “elotes” is a great pair for Bogle Chardonnay.


  • 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

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

Serves: 4

  • 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.