Mexican Corn off the Cob and Hanging on to Some of Summer
Prep time
Cook time
Total time
Serves: serves 1 corn lover
  • Corn, 1 ear
  • 1 lime
  • 3 tablespoons of grated cotija cheese
  • 1 pat of salted butter
  • ½ teaspoon of ancho chili powder
  • salt and pepper
  1. This recipe is for one ear of corn as my family prefers their corn on the cob with a generous slick of butter. But you can do a dozen ears of corn if you'd like, cut and seasoned before dinner.
  2. Shuck and boil the corn for 6 minutes in salted water.
  3. Cut the corn kernels off the cob.
  4. Top with the pat of butter and stir until melted.
  5. Squeeze the juice of ½ the lime on top. Stir again to distribute evenly.
  6. Grate the cotija cheese on top.
  7. Add the ancho chili powder, salt and pepper to your liking.
  8. Eat the corn while it's hot!
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