Rocco’s Tacos is one of my favorite restaurants. Their Mexican Grilled Corn appetizer is mouthwateringly delicious, spread with a spicy mayo and sprinkled with soft and salty Cotija cheese. I tried to recreate this at home and think I did a pretty good job! It’s so simple yet so flavorful. I love to cut my corn off the cob completely so I can mix everything together and enjoy with a spoon! But feel free to devour however you like 🙂 As for the mayo, the quantities below will give you a slightly spicy mixture. It’s not overly powerful but has a little heat. If you don’t like things too spicy you can start with less and take a taste to see if it’s spiced to your liking. Or, you can add more cayenne to taste. This corn goes great with anything, but my favorite is to enjoy with some grilled steak or fajitas!
Mexican Grilled Corn
Original Recipe by Lauren from Hugs ‘n Kitchen
- 4 ears of corn, husks removed
- extra virgin olive oil
- salt and pepper, to taste
- 4 Tablespoons mayonnaise
- 1 medium garlic clove, minced
- 1/2 teaspoon cayenne pepper
- 1/2 cup crumbled Cotija cheese or Queso Fresco
- 1 medium lime, cut into wedges
- Pre-heat the grill to medium-high heat.
- Drizzle the corn with enough extra virgin olive oil to lightly coat. Sprinkle with salt and pepper.
- Grill the corn until cooked through and kernels are charred, about 10 minutes.
- In a small dish mix together the mayonnaise, minced garlic and cayenne pepper.
- Spread the grilled corn with the mayonnaise mixture.
- Sprinkle with the Cotija cheese.
- Squeeze fresh lime over the corn and serve extra wedges on the side.
Hugs, kisses & yummy dishes… xoxo