25 minutes
An irresistible street food favorite, featuring grilled corn slathered in tangy lime mayo, sprinkled with cilantro and Parmesan, and served with a dash of hot sauce.
Ears Of Corn
each
cups
Lime Zest, finely grated
teaspoons
tablespoons
to taste
to taste
for drizzling
Fresh Cilantro, finely chopped
cups
Parmesan Cheese, freshly grated
cups
Mexican-Style Hot Sauce
for serving
1. Boil the Corn
Place the corn, still in their husks, into a large pot of salted water. Boil them for about 5 minutes. Once done, carefully remove them from the pot with tongs and set them aside to cool slightly.
2. Prepare Lime Mayonnaise
In a medium bowl, whisk together the mayonnaise, lime zest, lime juice, salt, and pepper until smooth and well combined. This mixture can be stored in the refrigerator for up to three days if made ahead of time.
3. Grill the Corn
Preheat your grill and lightly drizzle the corn with olive oil. Place the corn on the grill and cook for about 5 minutes, turning occasionally, until nicely charred.
4. Assemble and Serve
While the corn is still hot, spread the lime mayo over each ear, then sprinkle with cilantro and Parmesan cheese. Serve with a side of Mexican hot sauce if desired.
The fresher the corn, the better the flavor. Look for bright green husks and silk that is moist and golden brown at the top.
Serve immediately while hot to enjoy the full impact of textures and flavors.
Use Cotija cheese if possible. If unavailable, a finely grated Parmesan or queso fresco are acceptable substitutes. Freshly grating the cheese ensures a better texture and flavor.
Don’t skip lime zest along with the juice— it adds a vibrant citrus aroma and depth to the mayo.
Liberally coat the corn with cheese immediately after applying the mayo, so it sticks nicely.
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