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Mexican Corn

Sweet, buttery corn meets smoky chipotle mayo, salty Cotija cheese, and a kick of cayenne—finished with a squeeze of lime for the perfect balance of creamy, spicy, and tangy in every bite.

Recipe Details

  • Servings:

Ingredients

  • ears of corn
  • tablespoons Vital Farms butter
  • tablespoons homemade chipotle mayo
  • ½ Cotija cheese, (crumbled)
  • tablespoon cayenne pepper
  • whole lime, (quartered)

Instructions

  1. Preheat the oven to 425 degrees.

  2. Remove husks and silk from each ear of corn.

  3. Wrap each ear in foil, placing ½ tablespoon of butter on top before sealing.

  4. Roast corn for 20–25 minutes, then carefully open the foil to expose the tops.

  5. Broil on high for 5–10 minutes, or until the tops are nicely browned and slightly charred.

  6. Remove from the oven and let cool.

  7. Spread crumbled cotija on a plate and set aside.

  8. Brush each ear of corn with 1 tablespoon of homemade chipotle mayo.

  9. Gently roll corn in the cotija until fully coated.

  10. Sprinkle with cayenne and serve with lime quarters

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