Mexican Style Corn

So simple and yet so classic, this grilled corn is an example of classic Mexican street food at its most basic and tasty. For a healthy option, try subbing fat-free Greek yogurt for mayonnaise.


  • 4 ears fresh Sunshine Sweet corn, husked
  • 1/4 cup mayonnaise
  • 4 ounces cotija* (queso anejado) or feta cheese
  • 1 teaspoon chili powder
  • 4 lime slices


Preheat grill or broiler.  Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using a knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear.  Sprinkle with chili powder, dividing evenly.  Broil until cheese starts to melt 1 to 2 minutes.  Serve with lime.