Serves: 8–10 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
🧂 Ingredients:
8–10 corn cobs, husked and cleaned
1/2 cup unsalted butter, melted
1/2 cup mayonnaise (or Mexican crema)
1/2 teaspoon garlic powder
1 teaspoon chili powder or paprika (adjust to taste)
1/2 teaspoon cayenne pepper (optional, for spice)
1 tablespoon lime juice (fresh)
2 tablespoons chopped cilantro or parsley
1/2 cup grated Parmesan cheese (or Cotija cheese for authentic flavor)
Salt and black pepper to taste
🔥 Instructions:
- Preheat your oven or grill
Oven: Preheat to 400°F (200°C).
Grill: Heat to medium-high.
- Mix the sauce
In a bowl, whisk together melted butter, mayonnaise, garlic powder, chili powder, cayenne (if using), lime juice, and a pinch of salt and pepper. - Coat the corn
Brush each cob generously with the mixture, ensuring it’s evenly covered. - Bake or grill
Oven: Arrange the corn on a foil-lined baking sheet. Bake for 20–25 minutes, turning halfway through.
Grill: Grill for 10–12 minutes, turning occasionally until charred and golden.
- Garnish
Brush with any remaining sauce. Sprinkle cilantro and grated cheese on top. - Serve hot
Optional: Add an extra squeeze of lime and a dash of chili powder before serving.
🍴 Tips:
For extra richness, mix a bit of smoked paprika or Tajin seasoning into the sauce.
If you prefer less mayonnaise, use more melted butter or sour cream instead.
You can also slice the kernels off the cob and mix them in a bowl with the sauce for Elote en vaso (Mexican street corn in a cup).
Would you like me to give you a spicy Cajun-style version of this same corn (like the kind often served with seafood boils)?