Mexican Corn on the cob recipe is oven-roasted and topped with Cotija Cheese and cayenne pepper. It is a mix of smokey and tangy flavors.
I don’t have access to a grill, so, I cheated (a little).
A cast iron and the oven will work (almost) like a grill.
No one could tell the difference (I think)
If you are not the type of person who likes Mexican food, you may need to go into hibernation until Tuesday!
It is Cinco de Mayo time and that means one thing!
Delicious, yummy Mexican food!
Everywhere you and I look this weekend, there will be all kinds of Mexican food recipes. There will be classics, twist on classics and very creative recipes that will leave both our jaws on the floor.
Mexican food is my first favorite food after Indian food! Both of these culinary cultures are known to be very accommodating to vegetarians. I love how Mexican and Indian cuisines have an extensive cornucopia of choices to vegetarians. You should see me when I am at a buffet for either of these cultures. A Kid in a candy store doesn’t come close to my excitement level.
Speaking of extensive cuisines…..
Corn on the cob is a favorite in every culture that I have come across.
Take the American Deep South, for example. They eat it for Sunday dinner and during summer picnics. It is always the designated side dish in Soul Food and barbecues. I am drooling just writing about it.
In Indian cooking, the corn on the cob is cut into smaller pieces and put into a tomato sauce. Then it is devoured with naan or other leveled breads
In Eastern Africa, vendors have an outside grill with charcoal. They will grill the corn, lace it with Lime juice then sprinkle it with salt and cayenne pepper. It is then sold to eager bystanders for a few pennies.
Recently, I have seen the Japanese version of corn on the cob. It is grilled and boiled, then grilled again. It is laced with mirin and served immediately. There is a recipe that I would love to try soon.
Mexican Corn on the Cob
The Mexicans really know how to do corn on the cob. So often they will use mayo, sour cream, Mexican Parmesan cheese, Cayenne pepper, Lime, Coriander, peppercorns and the list goes on and on.
It is safe to assume that I have never had Mexican Corn on the Cob the same way more than once. Foodies love seeing and eating many varieties of Mexican Corn on the Cob.
That is because we get bored easily.
I feel like I should apologize for our short attention span….?
In my version of Mexican Corn on the cob, I use sour cream and Mexican Parmesan cheese. Personally, I am not a fan of Mayo because it contains eggs. Vegetarian Mayo still has a long way to go before it can be called Mayo.
Just butter the corn on the cob and place in a heated cast iron pan. Place the cast iron into the oven and let the magic happen!
If you like this Mexican corn on the cob recipe, how about trying my Mexican street corn in a taco bowl recipe?
What is your favorite way to make Mexican Corn on the Cob?
Mexican Corn on the Cob
Ingredients
- 4 corn on the cob Husked
- 1 Tbsp butter
- ¼ cup sour cream
- 1 tsp sea salt
- 1 tsp black pepper
- ¼ cup Cotija Mexican Parmesan Cheese
- 1 tsp cayenne pepper
- ½ lime
Instructions
- Preheat Oven to 375°
- Place Cast Iron in the oven while you remove the silk and husks from the corn
- Lightly butter the corn on the cobs and place them in the cast iron
- Place the cast iron in the oven
- Rotate the corn after about 3-5 minutes until all sides of the corn are lightly roasted
- While the corn is in the oven, mix the sour cream, salt and black pepper.
- Remove the corn from the oven and let it cool to touch
- Using the lime, lace the corn with its juice
- Generously coat the corn on the cob with the sour cream mixture
- Sprinkle with the Parmesan cheese
- Finally, sprinkle with cayenne pepper
Kentuckylady717 says
August 1, 2017 at 12:17 AMWhere can you find the COTIJA Mexican Parmesean Cheese ? I don’t believe I have seen it at all stores I have been in…
Haven’t made it yet, gotta get some fresh corn from the Amish first…..but still will give it a 5*….
Sure sounds good and looks good too…..
Healing Tomato says
August 1, 2017 at 2:33 PMThank you so much, KentuckyLady. I appreciate the 5 stars. Its my understanding that Cotija’s is usually known as Mexican Parmesan. So, you can find it in stores or here is my affiliate link to Amazon – https://amzn.to/2hlaCLK 🙂 Please let me know how you like it.
Juanita says
April 9, 2015 at 11:10 AMDe-li-cious ☺
(I mixed the cayenne pepper 1/2 tsp directly with the cream)
Bravo
Healing Tomato says
April 9, 2015 at 12:12 PMThank you, Juanita. That is an even better idea.
Kris says
May 10, 2014 at 10:43 PMI must try this!
Healing Tomato says
May 11, 2014 at 1:02 PMThank you, Kris. I am sure you will like it.
Laurie says
May 3, 2014 at 12:40 AMAbsolutely delicious! Cannot wait to try this! I have never made this type of corn. Will definitely try it very soon! Thanks for the post and the inspiration!
Healing Tomato says
May 3, 2014 at 9:37 PMThank you, Laurie! I am so happy that you stopped by. You will not be disappointed by this recipe.
Kecia says
May 2, 2014 at 3:49 PMThis looks incredible! I would love to fix this with the ribs and beans I am having this weekend!
Healing Tomato says
May 2, 2014 at 4:27 PMThank you so much, Kecia! I really appreciate you stopping by. Enjoy your Ribs and Beans! I can imagine how great they will taste with this recipe. Send Pics