Mexican Corn on the Cob — Damn Delicious

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Mexican Corn on the Cob

This is the best way to serve corn on the cob, brushed with melted butter and sprinkled with chili powder, cotija cheese and lime juice!

I absolutely love corn on the cob. It’s the one thing I really look forward to when we go to the local farmer’s market. We stand in the long line just thinking about which toppings to slather on that piping hot corn as it drips with melted butter. But then they ask you pay $4.50…for a single corn on the cob – something that costs $0.33 cent uncooked at the grocery store. So I just knew I had to share my favorite homemade version that costs way less and tastes a million times better!

The best part about this is that it is unbelievably easy to make. It’s practically foolproof! Just simply throw it in the oven, roast it for about 45 min-1 hour in their husks, and then slather on that butter before sprinkling on the rest of the toppings. Easy peasy. And if you’re not keen on some of the toppings, this is completely customizable to your personal preferences.

So why pay $4.50 when you can make this right at the comfort of your own home for just $1 per serving?!

Mexican Corn on the Cob

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!


  • 6 ears corn, unhusked
  • 6 tablespoons unsalted butter
  • 2 teaspoons chili powder
  • 1/4 cup grated cotija cheese
  • 1/4 cup freshly chopped cilantro leaves
  • Juice of 2 limes


  1. Preheat oven to 350 degrees F.
  2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
  3. Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
  4. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.

Did you Make This Recipe?

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Disclosure: This is not a recipe for authentic Mexican street corn (elotes), which uses mayonnaise in place of the butter. This is simply my own spin on a recipe using fun Mexican flavors.

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This looks awesome and I seem to remember seeing something similar that you pinned and yes, it was the Seaside Baker post! This is so you and I am so glad you made it! It reminds me of when I went to Mexico City on a photography trip and literally was photographing corn on the cob from street vendors for days! Lol Wow, the memories! Beautiful images!

I’ve been wanting to make corn for months but they never had them fresh in their husks until the other day. I walked to the grocery store and unexpectedly walked back with 6 of them along with a head of cauliflower and bag of onions. It was the worst 0.7 mile walk back to the house! But the corn was so worth it.

MX street corn does not use mayonnaise, as stated. Never have I seen or eaten that. MX crema known as La Crema is used before the Chile powder.
It is a kind of sour cream, but is runnier and actually kind of sour. Used in many authentic dishes.

I have family in El Paso and mayo, sour cream, and cream cheese is being used as a sort of Tex-Mex version of Mexican Street Corn. Not everyone likes the flavor of La Crema/MX table cream or has access to it. If Mexicans can illegally hijack our country then we can mix it up a bit with their recipes.

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