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Mexican Corn on the Cob


  • 12 ears corn, husks and silk removed
  • 1/2 cup (125 mL) light mayonnaise
  • 1 cup (250 mL) finely grated Parmesan cheese, divided
  • 1 tbsp (15 mL) lime juice
  • 1 tsp (5 mL) ground cayenne pepper
  • 1/4 cup (50 mL) snipped fresh cilantro


  1. Bring 8 qt. (7.6 L) of water to a boil in Covered Stockpot (12 qt./11.4 L). Trim ends from ears of corn. Carefully add corn to boiling water. Bring water back to a boil; cover, turn off heat and let stand 10-12 minutes. (Corn can be held in Stockpot until ready to serve.)

  2. Meanwhile, in small mixing bowl, combine mayonnaise, 1/2 cup (125 mL) of the cheese, lime juice and cayenne pepper. Combine remaining cheese and cilantro in shallow dish. Spread about 1 tbsp (15 mL) of the mayonnaise mixture onto each ear. Roll coated corn in cheese and cilantro mixture. Serve immediately.


  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 200, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 28 g, Protein 9 g, Sodium 270 mg, Fiber 3 g

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