Mexican corn on the cob | Homesick Texan

Mexican corn on the cob

Servings 4
Author Lisa Fain


  • 4 cobs of corn
  • 2 tablespoons unsalted butter
  • 4 tablespoons mayonnaise
  • 4 lime wedges
  • 1/2 cup crumbled cotija cheese
  • Cayenne


  1. In an oven heated at 350° F, cook the corn in its husk for 25 minutes.

  2. After taking the corn out of the oven, let it cool for 5 minutes, and then pull husk layers down, leaving them attached to the base of the cob, which can act as a handle.

  3. If you want to blacken you corn, you can either put it under the broiler for five minutes on each side or hold it over your stove’s gas burner. Be careful to keep the husk away from the flames!

  4. While warm, spread over each cob, 1/2 tablespoon of butter and 1 tablespoon of mayonnaise .

  5. Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob. Eat warm.