This Mexican version of corn on the cob, a popular street food, is downright addictive: spicy, tangy, smoky, and sweet. Add as little or as much chili powder as you like. Boiled corn works fine, but grilling will give it extra flavor.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup unsalted butter, softened
  • 1⁄4 cup mayonnaise
  • 1⁄2 cup grated Cotija or Parmesan cheese
  • 1 tsp. chili powder
  • 4 ears of corn, shucked and grilled
  • 1 lime, cut into wedges
  • Salt, to taste


  • Mix the softened butter, mayonnaise and chili powder.
  • Remove cooked corn from the grill. Spread butter mixture over the corn cobs.
  • Sprinkle the corn with grated cheese. Squirt lime over corn. Season to taste with salt.