How To Make The Best Mexican Corn On The Cob

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Have you heard about Mexican corn on the cob? Well, I had never heard of it until I went to a local city Peach Days. I was walking around the booths and just happened to glance over to a wall where a family was eating corn on the cob. BUT it was not the normal corn on the cob with butter. Well, I had to stop and ask this guy “what is on that corn you are eating.” He called it Mexican corn on the cob. NOW I had to try it. The guy pointed me towards the booth that was selling it. OUCH….$2.50 a cob.

Well, I bought one so I could try it.

Mexican Seasonings

I must admit I do not like to eat corn on the cob in public. First of all its a mess and it gets all over my face. I usually just scrape it off the cob onto my plate and then eat it. So I took it home and scraped if it off the cob. Delicious…so of course I had to do a post about it. I started telling a friend about the seasonings…she said: “Oh that’s Mexican corn on the cob.” What? Am I the only one in the world that had not tried this yummy recipe?

Cook The Corn

corn-on-the-cob

I microwaved these babies with the ends cut off in a glass 9 by 13-inch pan. I saw a YouTube by Carl Blemming showing how to remove the skins by just squeezing out the cob. Well, it was operator error for me because they did not just pop out with the silk removed.  Just saying I will have to perfect the process. I cooked the corn for 3 minutes per cob. Perfection! Of course, it’s so sweet this time of year. YUM!

Perfect For A Party

corn-on-the-cob

This would be a really fun idea for a neighborhood party because to me it is something different and unique. Of course, I would provide a sharp knife to scrape the corn off the cob. You can see I have a small bowl of Miracle Whip but mayonnaise is the typical one to slather on them. I realize this is not the healthiest recipe on the planet but once a year I am good to make this when the corn in season. The bowl on the left is grated dry parmesan cheese. The bowl on the right is the Mexican seasoning. I still like butter the best with salt and pepper but I do like to try new things.

Mexican Corn On The Cob

Mexican Corn On The Cob by FSM
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
 
Course: Side Dish
Cuisine: Mexican
Ingredients
  • Ingredients:
  • 6-8 corn on the cobs (cooked, ends cut off with husks/silk removed)
  • 1 cup grated dry parmesan cheese
  • 2-4 teaspoons of chili powder (depends on how spicy)
  • 1 teaspoon garlic salt
  • salt and pepper to taste
  • Mayonnaise or Miracle Whip
Instructions
  1. Combine the parmesan cheese, chili powder, garlic salt, salt, and pepper in a medium bowl. Lather the corn cobs with mayo or Miracle Whip and then roll the cooked cobs in the mixture.

Did you plant corn this year? I love fresh Non-Gmo freshly picked corn!

11 thoughts on “How To Make The Best Mexican Corn On The Cob

    • September 12, 2014 at 1:35 pm
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      Hi Carol, yes it really is yummy. I can’t believe I had not ever heard about it! Linda

      Reply
  • September 12, 2014 at 11:35 am
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    Had this for the first time a few years ago and now that is the ONLY way I eat corn on the cob!
    When my friends see it they say “oohh gross” then I make them taste it and they are sold!
    It is soooooo good.

    Reply
    • September 12, 2014 at 1:35 pm
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      Hi Shannon, I am so glad you knew about this recipe. I love it now! Linda

      Reply
  • September 12, 2014 at 4:03 pm
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    Don’t feel bad Linda, I’ve never heard of this either, but it sounds good, we’ll have to try it.

    Reply
    • September 12, 2014 at 6:28 pm
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      Hi Andi, I am so glad you have not heard about Mexican corn on the cob! I really had never seen this before. I am left handed so I wonder if that is why I HAVE to know about stuff. LOL! I had never seen a cob with anything but butter. Oh, I did grow up putting mayo on it. Not so healthy! Linda

      Reply
  • September 20, 2014 at 5:39 pm
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    Okay I have been bypassing this post. Curiosity has won over. I will be trying this when I find fresh corn. I’m not big with the use of Mayo. Not on a sandwich ever. But I like corn and Mexican food! My corn on the cob is more traditional. Real butter with fresh cracked pepper and salt. I have to watch my salt. I’ll spice it up for myself I like somethings hot. For the family I’ll follow the directions. And Sue will cut the corn off the cob.
    I’m another person that had not heard about this.

    Reply
    • September 21, 2014 at 6:21 am
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      Hi Kenneth, here’s the deal. I love my corn on the cob with real butter and craked pepper and salt as well. I will still make that 99% of the time ove the Mexican corn. I do not put mayo on my sandwiches either. I just wanted to share a different way to eat corn on the cob. Fun times, different ways to enjoy that yummy fresh corn on the cob! Linda

      Reply
  • September 21, 2014 at 6:22 pm
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    my wife says I am a missing link. Or that I am missing a link. I will eat that fresh corn right out of the garden. Pull back the husk and silk and eat it raw and naked. LOL. Thanks for sharing the mexican corn on the cob. I’ll be doing Pears the next few days as the trees are still loaded.

    Reply
    • September 21, 2014 at 7:00 pm
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      Kenneth, I wish we had some pear trees! That is so awesome! Glad to hear they are loaded. Linda

      Reply

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