8 ears of corn, shucked and de-silked

1/2 cup mayonnaise

1 cup Cotija cheese

1/2 cup Mexican Corn on the Cob Seasoning

Juice from 1 lime

Cilantro, chopped


  1. Preheat grill to high heat.
  2. Place corn on the grill and cook, turning often, until lightly charred on all sides, about 10 minutes.
  3. When corn is cool enough to touch, but still warm, insert a wooden skewer into the end of the corn cob as a handle.
  4. Brush each cob with 1 tablespoon of mayonnaise.
  5. Holding corn over a plate or bowl, generously coat each cob with 2 tablespoons cheese and 1 tablespoon of the Mexican Street Corn Seasoning.  Repeat with the remaining ears of corn.
  6. Serve with a squeeze of lime and a sprinkling of chopped cilantro.





Grilled Mexican Street Corn