Mexican style grilled corn

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.


  • 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


  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.

Girl in a jacket