You really can’t tell me that Grilled corn covered in spicy mayo, crumbled doesn’t beg you to eat it on a hot summer day with some kind of smoked meat and a cold beverage. It’s simple, it’s got a ton of flavor and it’s not as boring as the coleslaw

Mise En Place

  • A large pot of water
  • A grill
  • Mixing bowl
  • Whisk


  • 4 ears of fresh corn (take your ass to the farmers market)
  • 1 cup of mayo
  • Chili powder
  • Cumin
  • Cotija cheese
  • Salt and Pepper
  • 2 limes

Method of Preparation

  • Get the water boiling and pull the husk from the kernels but leave them on to use as a handle.
  • Blanch for about a minute or so and then pull and cool down
  • Mix up the mayo with a bit of Chili powder, cumin and salt and pepper to taste.
  • When you are ready to serve, lightly grill the corn then cover with the Mayo and sprinkle heavily with the cheese.
  • Squeeze a bit of lime juice on them and serve while hot.


  • If you’re feeding a lot of people you can cut these into thirds as an appetizer.
  • Some people like a bit more spice and others don’t so by all means, play with this concept and make it your own.

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