Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Street vendors across Mexico sell this style of roasted or grilled corn--topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.

Source: EatingWell Magazine, July/August 2008


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Combine mayonnaise, yogurt and chili powder in a small bowl.

  • Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.


Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

Nutrition Facts

122 calories; protein 4.4g; carbohydrates 22.5g; dietary fiber 2.2g; sugars 7.5g; fat 3.5g; saturated fat 0.9g; cholesterol 3.9mg; vitamin a iu 312.8IU; vitamin c 10.3mg; folate 45.4mcg; calcium 20.9mg; iron 0.6mg; magnesium 40.7mg; potassium 316.1mg; sodium 121.8mg; thiamin 0.2mg.

1 starch, 1 fat