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Mexican-style grilled corn, a side dish you don’t expect

Mexican corn on the cob

With very few ingredients it is possible to prepare a truly delicious and tasty side dish such as Mexican corn on the cob.

In Italy, the custom of consuming corn on the cob as it is is not very popular. Corn kernels are used in some recipes but few have tried Mexican-style cobs. Yet this easy side dish shouldn't be so foreign to our culture, especially given that in Northern Italy the cultivation of corn is quite widespread.

Mexican-style corn cobs are prepared by first cooking them on the grill or in water and then covering them with spices and cheese . In Mexico, corn on the cob with spices is called elote and the cheese used to flavor it is cotija . However, since it is impossible to find in our latitudes, you can replace it with grated cheese (parmesan or grana padano) or feta. Let's see together how to make this simple recipe.

Mexican corn on the cob
Mexican corn on the cob

How to prepare the Mexican corn on the cob recipe

  1. First , peel the cobs and remove the beard and stem. Boil them in abundant unsalted water for 20-30 minutes depending on the size. We prefer them with tender grains, but if you want a crunchier cob you can easily reduce them.
  2. Once ready, drain and put them on a hot grill without adding any seasoning. It will take about 5 minutes for them to colour.
  3. In the meantime, prepare the flavorings for your Mexican-style grilled corn: put the paprika in one dish and the grated cheese in the other.
  4. Brush the cobs first with the butter and then with the mayonnaise. Sprinkle them with lime and finally dip them in the cheese and then in the paprika. Serve piping hot, decorating as desired with freshly chopped coriander.

This quick recipe can also be prepared with pre-cooked corn on the cob. In this case you can skip the first steps and follow the recipe from the second step, i.e. cooking on the grill. Furthermore, if you liked this recipe, we suggest you also try the grilled corn on the cob : they are really delicious.


Mexican-style corn should be eaten as soon as it is made . If you have prepared too many corn on the cob, however, we advise you to keep them unseasoned in the refrigerator for a maximum of two days .

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