Mexican-style grilled corn

Warm, buttery grilled corn is brilliant topped with creamy mayonnaise and shaved pecorino cheese in this Mexican style recipe. Serve as a side with grilled meat and fresh salads.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Mexican-style grilled corn
  • 8 corn cobs, silk removed, husks attached
  • 80 gram butter, melted
  • 1/2 cup (150g) good-quality mayonnaise
  • 1/4 cup (20g) finely grated pecorino cheese
  • 1 tablespoon chilli powder


Mexican-style grilled corn
  • 1
    Tie or plait the corn husks. Cook the corn on a heated oiled grill plate (or grill or barbecue) over medium-high heat for about 10 minutes or until lightly charred all over and tender.
  • 2
    Meanwhile, place butter and mayonnaise in two separate shallow bowls.
  • 3
    Roll the corn in the butter and then in the mayonnaise. Transfer to a serving plate; sprinkle with cheese and chilli. Season with salt.


Not suitable to freeze. Butter suitable 
to microwave.

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