Grilled Mexican Corn w/ Queso Fresco


Seasoned Mayonnaise - makes enough for 6 ears of corn

  • ½ cup mayonnaise
  • 1 roasted jalapeño pepper, minced
  • 1 small garlic clove, minced

Corn & Toppings

  • 6 large ears of corn with husks intact
  • 1½ cups (about 4 oz) finely grated queso fresco or cotija cheese
  • 1 lime, cut into wedges
  • salt
  • chile powder (chile de arbol)

Special Equipment

  • broiler or grill
  • aluminum foil
  • wooden skewers (optional for serving)


Roast Jalapeño Pepper

  1. Over stove-top burner, roast whole pepper over medium-high flame, turning to char all sides.  Or broil for 5-8 minutes, again turning to char all sides
  2. When cool enough to handle, remove skins, slice in half, remove seeds and mince pepper. Set aside to use in the mayonnaise (below)

Make Seasoned Mayonnaise (prepare 24 hours ahead of use)

  1. Mix mayonnaise, minced jalapeño pepper and garlic in a bowl
  2. Cover and refrigerate up to 24 hours. Bring to room temperature before using

Grill Corn

  1. Heat a grill or broiler to medium-high
  2. Leave any corn stalks attached to the corn in place. Peel back the outer firmer layers of husks one at a time, snapping them off at the base. If the husks snap off only partially, leaving the thick lower part still attached, remove that part or you won’t be able to bend the softer husks all the way back
  3. When you reach the inner softer husks that peel back without breaking, peel them all the way back but leave them attached to the cob. Gather these softer husks together—they will be used as a handle to make eating the cooked corn easier—and secure with foil
  4. Remove all the silk from the corn and place corn on the grill so that the cobs are over the heat but the husks are extended over the edges. Grill, turning often, until the corn is evenly well browned with some charred spots, 12-15 minutes

Add Toppings & Serve

  1. Spread each ear with a thin, even layer of the seasoned mayonnaise. Squeeze a wedge of lime over each one and season lightly with salt
  2. Rotate corn in a plate of queso fresco cheese, then season lightly with chile powder