Mexican Corn on the Cob

We’ve been getting some great corn on the cob from our CSA at Waratah Downs and I was getting tired of the usual boiled or grilled corn slathered in butter. I was inspired by this recipe, but I made a few changes (yes, their pictures are much prettier but my recipe has real cheese!) Do check out the link if you want a vegan version though.  We served the corn with sausages from The Piggy Market – in my opinion, they make the best sausages in the city.  Pictured below are one Turkey & Cranberry sausage and one Maple Chipotle – yum!

4 ears of corn, husked
1/4 cup grated cheese cheese – I used marble cheese because that’s what I had on hand, but I think a sharper cheese would be great here
1 tsp chili powder
1/4 tsp cayenne powder
1/2 tsp garlic powder
1/2 tsp garlic salt
1 lime, quartered
2 tbsp chopped fresh cilantro (if you don’t have fresh cilantro, just leave this out. Trust me, dried cilantro is just not the same.)


1. Combine the spices in a bowl and mix well.

2. Bring salted water to a boil in a large pot.  Cook corn until tender, about 4-5 minutes.  Less time is better if your corn is fresh!

3. Remove the corn from the pot and set on a plate or in the sink for about 30 seconds – you should see the water evaporate off the surface of the corn.  This helps the delicious toppings stick so they don’t slide off!

4. Butter the corn on all sides, then  sprinkle with the spice mixture while rotating the corn so it has a light dusting on all sides.

5. Set the corn on individual plates, top with cheese, cilantro and a squirt of fresh lime juice.

Serves 2


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