Grilled corn with cotija and mayo is an easy five-ingredient summer side dish served on wooden skewers, ready in about 35 minutes flat. That makes it a go-to cookout or backyard party favorite for any summer potluck, since each ear grills hands-free while you line up the toppings.
The make-or-break move is resting the corn on the cooler side of the grill for 15 minutes, which steams the kernels until juicy. Skip that rest and the outside looks done while the center stays starchy and tough to bite through.
What sets this version apart is the generous two-tablespoon coat of mayo per ear, which acts as glue for the Cotija layer. That thick base keeps the cheese from falling off the cob, so every bite carries the full salt and cream together.
Grilled Corn with Cotija and Mayo
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes430
kcalFour ears of husked yellow corn grilled over medium heat until juicy, then skewered and coated in mayo, rolled in grated Cotija cheese, and finished with chili powder and fresh lime wedges.
Ingredients
4 ears husked yellow corn
Kosher salt
8 tablespoons homemade or prepared mayonnaise
1 cup grated or shredded Cotija cheese
2 tablespoons chili powder
1 lime, cut into wedges
Directions
- Heat the grill:Preheat a grill to medium heat or about 350 degrees.
- Grill the corn:Place the husked ears on the grates and grill, rotating periodically with tongs. When the kernels are slightly brown but not burned, move the corn to the cooler side of the grill and let it sit for 15 minutes. The corn is done when the kernels are juicy when pierced with a paring knife.
- Skewer and coat:Insert a wooden skewer into the bottom of each cob so the corn can be held by the stick in one hand. Spread about 2 tablespoons of mayonnaise evenly over each ear, then roll the ears in the Cotija cheese until completely covered on all sides.
- Season and serve: Sprinkle each ear evenly with about 1/2 tablespoon chili powder and serve immediately with lime wedges on the side.
FAQs
What is Cotija cheese and where can I find it?
Cotija is a dry, crumbly Mexican cheese with a sharp, salty flavor similar to aged Parmesan. It does not melt when it hits the hot corn, which is why it holds its texture and sticks to the mayo layer. Look for it in the specialty cheese section or near the refrigerated tortillas at most grocery stores.
Can I use regular mayonnaise for this recipe?
Yes, but the flavor changes noticeably since regular mayo carries a tangier, sweeter profile than Mexican crema or sour cream. Use full-fat mayo for the best grip on the corn, because low-fat versions slide off and take the cheese with them. Japanese Kewpie mayo also works well and adds a slightly richer taste.
Why is medium heat better than high heat for grilling corn?
Medium heat at about 350 degrees gives the kernels time to cook through without scorching the outside. High heat chars the surface too quickly and leaves the inside undercooked and starchy. Rotate the ears every few minutes so the color stays even on all sides.
What can I use instead of regular chili powder?
Ancho chili powder or Tajin seasoning both work as substitutes and keep the smoky, citrusy profile of the dish intact. Regular chili powder from the spice aisle is a blend of ground chiles, cumin, and garlic, so it adds more complexity than pure ground chile. Start with half a tablespoon per ear and add more after tasting.
When should I squeeze the lime over the corn?
Squeeze the lime wedges over each ear right after adding the chili powder, since the acid cuts through the richness of the mayo and cheese. Warm lime juice releases more flavor than cold, so leave the wedges at room temperature while the corn grills. One lime quartered into four wedges gives each ear its own piece.
