Grilled Oaxacan Corn

Grilled Oaxacan-style Corn

Servings: 4 corns
Author: Marvellina
Grilled Oaxacan-style corn is a great addition to your grilling recipe. The savory, creamy, spicy and that zing from the lime give take these corn to the next level.
Print Recipe


  • 4 ears of corn (husks removed)
  • 1 1/2 Tbsp of freshly squeezed lime juice if possible
  • 3 Tbsp of olive oil
  • 1/4 cup of mayonnaise
  • 1/4 tsp of freshly cracked ground black peppers
  • 1/2 tsp of cayenne pepper (or more if you like a bit more heat)
  • 1/2 cup of crumbled queso fresco / goat cheese/ cotija cheese/ parmesan cheese
  • 1/2 cup of freshly chopped cilantro leaves for garnish
  • Pinch of salt


  • Preheat your grill to medium-high. In a medium-size bowl, whisk the mayo, lime juice, 1 1/2 Tbsp of oil, black pepper, cayenne peppers, and pinch of salt
  • Brush each corn with the remaining olive oil and place on a grill. Do not move the corn around so it can have nice sears. Turning the corn after few minutes, so it has nice sears all around. It'll take about 12 to 15 minutes for each corn to cook
  • Remove the corn and place on serving platter and brush each corn with the mayo mixture. Crumbled in the queso fresco or any cheese you use and sprinkle with cilantro leaves. Serve immediately


If you don't like grilling, you can boil the corn for about 8-10 minutes or steam the corns for 5-8 minutes and then brush with the lime juice mixture and proceed with the rest of the recipe