Roasted Corn with Spicy Mayo-Lime & Cotija Cheese
Corn is sweet right now and charring them up on the grill and whipping up quick spreads in place of just plain old butter (however, I do love butter!) can kick grilled corn up to another level. Combinations of cheeses, spices and fresh herbs make summer’s beautiful corn harvest a side or snack to be remembered…
Roasted Corn with Spicy Mayo-Lime & Cotija Cheese
Are you a clean corn cob eater or a ragged corn cob eater? When I’m eating a really good, grilled piece of corn, I sort of go into a trance as the corn juices run down my fingers and sides of my mouth. Savoring those juicy, plump kearnels as I rotate the cob for every gnaw and bite. This is not the time be dainty. Enjoy it and just dig in with your front teeth. It’s because of this messy state, that I just don’t or won’t set the corn down until I’m finished with it and that cob is clean!
After the corn is charred and cooked to plump, juicy perfection, you’ll slather on a mayonnaise-lime-spiced mixture then roll the corn to coat with deliciousness that is cotija cheese. The mayonnaise serves as a good base to adhere those spices, herbs and cheeses to the corn cob.
If you have some mayo-lime-spiced mixture left, brush the rest on other cooked vegetables…it tastes especially good on potatoes!
Roasted Corn with Spicy Mayo-Lime & Cotija Cheese
- 4 ears fresh corn
- ¼ cup light or lowfat mayonnaise
- 1 ½ teaspoons freshly grated lime zest
- ¼ to ½ teaspoon crushed red pepper or cayenne pepper
- ¼ teaspoon coarse salt
- 1/3 cup Cotija cheese, crumbled
- Prepare Corn: Peel back husks to expose kernels. Leave husks attached at the base; remove the silk threads and tie husks together with kitchen twine. Repeat with remaining ears. Soak corn and husks in water (fully submerged) for at least 30 minutes.
- In a small bowl, combine mayonnaise, lime zest, pepper, salt. Set aside (in the refrigerator).
- Spray grill’s grates with non-stick spray. Roast corn over medium heat from your grill, turning as needed until charred and cooked, about 15-20 minutes.
- Distribute the cotija cheese on a large plate.
- With a pastry brush, brush the mayonnaise mixture on each cooked corn. Roll the corn in the cotija, to coat. Enjoy!© Images & content: Cristina A-Moore for TeenieCakes.com.
- Brush leftover mayo-lime mixture on other vegetables. It is especially fantastic on potatoes!
Roasted Corn with Spicy Mayo-Lime & Cotija Cheese
Rami Alcantara says
Beautiful photography, I love the lighting on the corn! Not to mention it sounds absolutely d’lish!
Angie@Angie's Recipes says
I love fresh sweet corn! These These look awesome with cheese and lime!
Nami | Just One Cookbook says
We love grilled corn and this looks so good! I haven’t tried corn with mayo before. I’m missing out! 😀 Thanks for sharing this recipe. It’ll be on our menu soon!
Juliana says
These corns look great, I love the idea of spicy and the cheese on it…I can see my teeth sinking into this corn…yum!
Thanks for this delicious recipe Cristina…hope you are having a great week 😀
russ says
This looks sooooo delicious! I have to make this on the weekend. I bet the flavors just explode on your taste buds. Thanks for the post Cristina, beautiful pictures!
Jazz says
I am salivating looking at your grilled corn. I like the combination of all the ingredients especially the cotija cheese…yummy. Thank you for sharing and once again your photography is just beautiful.