Mexican Corn

This week I’m making Mexican Corn and announcing the two winners of the SenaSea Seafood contest.  The randomly selected winners of the SenaSea Seafood contest are Melanie and Byron and they have been notified via email about their win, and your Salmon Dinner for 8 will be on the way very shortly.

Now to the Mexican Corn recipe, this is a really easy recipe with a really big taste payoff.   So let’s start with making the corn, you can grill, broil or steam it.  I like grilling it, but always remember to keep the husk on if you are grilling or broiling to keep it moist, otherwise it has a tendency to dry out.  Here’s what I do: Soak the corn in the husk in water for 20 minutes before cooking.  If you grill the corn, put it on the grill at a very high heat for 20 minutes, turning the corn at the 10 minute mark, the outside of the husk will get charred, but the corn will be nice and juicy.  If you broil the corn in the oven, set the oven to broil, put the corn on the grates of the oven (you can put a cookie sheet at the bottom of the oven to collect any juices) and cook 22 minutes, turning the corn at the 10 minute mark.  When you get the corn out of the oven or off the grill it will be VERY hot, so I always use oven mitts to shuck the corn.  Then take a knife and remove the corn from the cob.  Now you’re ready to start making the Mexican Corn.

Most traditional Mexican Corn recipes use mayonnaise, I don’t particularly like the mayonnaise in this recipe so I don’t use it, but I listed it in the recipe for you to add if you so desire. I also like using the spice Tajin because it imparts a nice spicy, tangy lime flavor which I find to be delightful on the corn.

Please check out this week’s Gluten Free Avenger Episode 27: Mexican Corn, you can click below to start viewing or use this link ( Please scroll below to see the full recipe.

Mexican Corn

Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Author Gluten Free Avenger


  • 5 ears of Grilled broiled or steamed corn
  • 1-2 tsp of Tajin
  • 1-2 tbsp of butter
  • 1-2 tbsp of mayonnaise optional
  • 1/4 cup of cotija cheese
  • 2 tbsp of cilantro


  1. mix all ingredients accept the cilantro.
  2. top with cilantro

Please take a second and give me your comments down below and let me know what you think.



This is the Tajin spice I use. I just love that they write “this is not a candy” on the packaging.

mexican corn

The finished product.


Shrimp Tacos Recipe & Milk and Eggs Grocery Giveaway by Living with Claire

[…] can easily pair it with black beans, my Mexican rice and my Mexican corn to complete the meal.   I like to use either the outdoor grill with a grill […]

March 21 , 2018, 8:47 am - Reply
Mexican Corn – lovefoodvideos

[…] tangy lime flavor which is delightful on the corn. For the full recipe, please go to my blog at jQuery(document).ready(function($) { $.post('', […]

January 18 , 2016, 1:32 am - Reply

Leave a comment

About Claire

Hi! I'm Claire Bahn, a personal branding expert and CEO and Co-Founder of Online Profile Pros and Stratus Branding. I have been helping people strategize and create their best personal brand for over 10 years. Read More

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.