Skip to content

Grilled Mexican Corn

  • Yields: 5 Servings
  • Cook time: 7 minutes
  • Prep time: 10 minutes


  • 1 cup Cotija cheese grated fine
  • 1 teaspoon salt
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground cumin
  • 4 teaspoons chili powder
  • 5 tablespoons lime juice
  • 6-8 ears corn
  • 3/4 cup mayonnaise
  • 3/4 cup plain yogurt


In a small bowl, combine the yogurt, mayonnaise and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.

Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6–7 minutes turning every two minutes until kernels start to soften.

Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob. Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.