Roasted Mexican Corn with Cotija Cheese

Roasted Mexican Corn with Cotija Cheese


  • Roasted Mexican Corn with Cotija Cheese
  • This corn is good either roasted in the oven or cooked on the grill.
  • Serves 6
  • 6 ears of corn
  • 1/3 cup mayonnaise
  • 3 tablespoons yogurt or sour cream
  • 2 cloves garlic, minced
  • 2 teaspoons chipotle sauce (or more to taste) or 1/4 teaspoon cayenne
  • 1 teaspoon fresh lime zest
  • 4 teaspoons lime juice
  • salt and pepper to taste
  • 1/2 cup grated Cotija, Queso Fresco, or Pecorino Romano cheese
  • 2 tablespoons chopped fresh cilantro leaves


Preheat oven to 425 or preheat grill. If using the oven, line a baking sheet with foil.

Gently pull down husks from corn without breaking off and tie with a piece of cotton string. Remove the silks and place on a baking sheet.

In a bowl add mayonnaise, yogurt, chipotle sauce, zest, juice, salt, pepper and 2 tablespoons of cheese and mix well. Taste for seasoning.

Lightly brush each corn corn with mayonnaise mixture (reserve some) and place in oven or on the grill and cook for 5-6 minutes and turn and continue cooking another 3-4 minutes or until browned and cooked through. Remove from oven and brush the remaining mayonnaise mixture over corn and sprinkle with cheese and sprinkle with cilantro. Serve.

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