Mexican Grilled Corn on the Cob

Nothing says ‘party on a platter' quite like grilled corn on the cob slathered with seasoned mayonnaise and sprinkled with feta and cilantro. This quick-cooking side dish is certain to steal the show at any backyard barbecue you're hosting this season, including a casual weeknight one with the kids.

Serves 6–8

You’ll Need

  • ½ cup mayonnaise
  • Juice and zest of 1 lime
  • 1 tsp chili powder
  • ¼ tsp kosher salt
  • Pinch of cayenne pepper (optional)
  • 8 ears corn on the cob, husked
  • 1 ½ Tbsp cooking oil
  • ½ cup crumbled feta
  • 2 Tbsp chopped fresh cilantro leaves

Prep and Cook

  • In a small bowl, whisk together the mayonnaise, lime juice and zest, chilli powder, salt, and cayenne (if using). Set aside.
  • Prepare the grill for medium-high heat. Lightly brush the corn with the oil, place on the grill and cook, turning every 2–3 minutes, until tender and slightly charred, about 10 minutes.
  • Remove the corn from the heat and brush the mayonnaise mixture onto the hot corn, coating the cob evenly. Place corn on a platter and sprinkle with crumbled feta and chopped cilantro.
  • This is a messy meal, so serve with wooden skewers or corn holders, if possible.
  • If you aren’t keen on grilling the corn, you can cook it in a big pot of boiling water for 5–7 minutes, or until the kernels are tender. Drain well, and then proceed with step 3 in the recipe.


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