Summer Grilling: Mexican Corn

It’s the first weekend after Memorial Day.  For some, that means white pants.  More importantly, it’s officially grilling season!  Here is The Josie Guy with his latest post on summer grilling.



Hello… ladies…


One of my favorite dishes in New York is the corn at Cafe Habana in Nolita, located conveniently (shameless plug) by the Josie Natori Boutique, where we had a fun amateur hour event last night.  Though it has moved around, Cafe Habana has always served the most amazing Cuban corn that is perfectly charred, and topped with a savory sauce, crumbled cheese, cayenne, and lime.  All of the good things about grilled corn, but with dairy, fat, and heat.  Delicious. Here is the DIY version (Mexican Corn), which turned out pretty well.



* 4 ears of corn, shucked

* 1 lime

* 1/4 cup of mayonnaise (reduced fat if you are the Josie Girl, normal if you are me)

* 1 teaspoon of ground chipotle chili pepper

* 1/2 teaspoon of cayenne pepper

* 2 tablespoons of melted butter

* 1/4 cup of grated queso fresco or Cotija cheese. Hard ricotta is OK as a substitute if you can’t find the others.


Step 1: In a large pot of boiling water, boil the shucked corn for 5 minutes. Remove immediately and set aside.  Now the fun part!




Combine the mayo, cayenne pepper, chipotle chili pepper, and the juice of 1/2 a lime.




Mix. Taste. Adjust heat/lime as you wish.




On medium-high heat, grill the corn (which has been boiled for 5 minutes.  Don’t skip step 1 from earlier!). After a couple of minutes, check to see if the kernels start browning. From there, monitor vigilantly until you get a nice consistent char. (Note: don’t squeeze the corn with tongs or the kernels will pop… better to just gently push to roll over.)




Nice. (Ignore the kids dinner in the background).




The finishing station:  melted butter,  sauce,  cheese, and the other 1/2 lime cut in slices.




Gratuitous artsy shot




Remove the corn once you achieve desired char.  Brush with butter. (Hi green shorts -Josie Girl).




Brush with sauce (generously).  Rotate the corn so the whole cob is coated.




Sprinkle with cheese and squeeze lime (rotate so all sides of corn receive the love).  Serve!


This was relatively easy and really tasty.  Enjoy other grilling recipes below.


Beer Can Chicken


Grilled Artichokes


Grilled Romaine Salad


Grilled Peach Dessert



Thanks to my hubby.  Have a good weekend, everyone.  And if you’re going to be in Manhattan, enjoy Manhattanhenge!


Anika Yael Natori, aka, The Josie Girl

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  1. VERY excited about Manhattanhenge. Will be out with my camera. Have a good weekend!

  2. I have never seen corn like this before! I want to try.. Is it very spicy?

  3. OMG, can Ken please open a restaurant? This must be his life calling because every post he cooks in, is always amazing.

  4. This looks soooooooooooooooooooooooooooooooooooooooooooooooooooooo delicious!! All I need is a margarita on the side. 🙂

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