Mexican Corn on the Cob Recipe

Corn on the cob: Fresh ears of corn, husked and ready for grilling.

Mayonnaise: Adds creaminess and helps the other toppings stick to the corn.

Sour cream: Provides a tangy contrast to the sweetness of the corn.

Cotija cheese: A crumbly, salty cheese that enhances the overall flavor.

Chili powder: Adds a mild heat and smoky flavor.

Cilantro: Freshly chopped for a burst of herbal freshness.

Lime: Cut into wedges to squeeze over the corn for a zesty finish.

To achieve the perfect char on your corn, make sure to preheat the grill to medium-high heat before placing the ears on it. Rotate the corn every few minutes to ensure even cooking and to prevent burning. This will give you that desirable smoky flavor and beautiful grill marks.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be grilled or roasted to mimic the taste and texture of corn on the cob.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added tanginess and is a healthier option.

• sour cream - Substitute with crema: Crema is a Mexican dairy product similar to sour cream but slightly thinner and less tangy, making it a more authentic substitute.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a small amount of cayenne pepper can replicate the smoky and spicy flavor of chili powder.

• cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, though it lacks the distinct flavor. Adding a bit of lime zest can help mimic cilantro's brightness.

• lime - Substitute with lemon: Lemon wedges can be used in place of lime wedges, providing a similar acidic and citrusy flavor.

• Allow the corn on the cob to cool completely before storing. This helps prevent condensation, which can make the corn soggy.

• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This will help maintain its flavor and moisture.

• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the corn has been stored.

• Store the corn in the refrigerator if you plan to eat it within 3-5 days. For longer storage, place it in the freezer where it can last up to 2 months.

• When ready to eat, if refrigerated, you can reheat the corn in the microwave. Wrap it in a damp paper towel and heat on high for 1-2 minutes.

• For frozen corn, thaw it in the refrigerator overnight. Reheat using the same microwave method or grill it for a few minutes to regain some of the original charred flavor.

• If you have leftover mayonnaise and sour cream mixture, store it in an airtight container in the refrigerator. It will keep for about a week.

• Keep any extra cotija cheese in a sealed container in the fridge. It can last up to a month and can be used in other Mexican dishes.

• Fresh cilantro can be stored in a glass of water in the fridge, covered loosely with a plastic bag. Change the water every couple of days to keep it fresh.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes until warmed through. This method helps maintain the corn's charred flavor and texture.

• Stovetop Method: Heat a skillet or grill pan over medium heat. Add a small amount of olive oil or butter to the pan. Place the corn in the pan and cook, turning occasionally, for about 5-7 minutes until heated through. This method can help re-crisp the corn slightly.

• Microwave Method: Wrap each ear of corn in a damp paper towel to prevent it from drying out. Place the wrapped corn on a microwave-safe plate and heat on high for 1-2 minutes. Check and continue heating in 30-second intervals until warmed through. This is the quickest method but may slightly soften the corn.

• Grill Method: Preheat your grill to medium heat. Place the corn directly on the grill grates and heat for about 5 minutes, turning occasionally, until warmed through. This method will help retain the corn's smoky, charred flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can help maintain the corn's crispiness.

• Steaming Method: Place a steamer basket in a pot with a small amount of water. Bring the water to a boil, then reduce to a simmer. Place the corn in the steamer basket, cover, and steam for about 5 minutes until heated through. This method helps retain moisture in the corn.

• Grill: Used to cook the corn on the cob, giving it a charred and smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Small bowl: Used to mix the mayonnaise and sour cream together.

• Basting brush: Helps in brushing the mayonnaise and sour cream mixture onto the grilled corn.

• Knife: Needed to chop the cilantro and cut the lime into wedges.

• Cutting board: Provides a surface for chopping cilantro and cutting lime.

• Measuring cups: Used to measure out the mayonnaise, sour cream, and cotija cheese.

• Measuring spoons: Used to measure the chili powder.

• Serving platter: Ideal for arranging the grilled corn and lime wedges for serving.

Preheat the grill: Start preheating your grill while you prepare other ingredients to save time.

Prep ingredients ahead: Mix the mayonnaise and sour cream in advance and store in the fridge.

Use pre-crumbled cheese: Buy pre-crumbled cotija cheese to skip the crumbling step.

Chop cilantro early: Chop the cilantro ahead of time and keep it in a sealed container.

Multi-task: While the corn is grilling, prepare the lime wedges and other toppings.