Corn with Chile Cheese Mayo

Corn does not have to be boring!  Turn your corn into something amazing by adding a little cheese, a few spices and a spoonful of mayo!

Corn smothered in the perfect amount of mayo, cheese, and spices!

My five year old asked me the other day why we eat so much corn.  I was sort of dumbfounded by her question, but then realized she doesn’t quite grasp that fruits and vegetables, while they can be eaten year round, are best when eaten in season.  I prefer to eat the season’s freshest produce in mass quantities.  I mean, they are only here for a limited time, right?

Corn smothered in the perfect amount of mayo, cheese, and spices!

As soon as spring arrives, you can be sure I’m buying up the sweet corn like it is the hot new Apple product ready to fly off the shelves!  That’s how much I love them!  We eat them at least once a week.  I love the crunchy sound the corn makes when you bite into it.  And if you squirt the person sitting across from you with a burst of corn juice as you bite down, then you know you’ve got a good one!

Corn smothered in the perfect amount of mayo, cheese, and spices!

Instead of eating corn with butter, I dressed it up with some serious flavor!  This corn is smothered with mayo, then seasoned with a mixture of chili powder, Parmesan cheese and cilantro!  This is most definitely one of the best ways to eat corn!  The spice was mild enough for the delicate palate of my kids, but flavorful enough for me!  The heat from the corn melts the mayo and the cheese just a bit, man, I’m salivating just thinking about them.  Next time I’ll double the cheese mixture for sure!

I think we’ll be eating sweet corn several nights this week!


A simple green bean salad with cherry tomaotes, feta and a tarragon vinaigrette!

Green Bean Cherry Tomato Salad
Quinoa with Roasted Peppers Picture Quinoa with Roasted Peppers


Recipe adapted from Cooking Light Magazine




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Corn with Chile Cheese Mayo
  • 6 ears of corn, shucked
  • 6 tablespoons canola mayonnaise
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon grated Parmesan cheese
  • ¼ teaspoon chili powder
  1. Boil corn in water for 6 minutes. Drain and pat dry. Spread 1 tablespoon of mayo over each ear of corn. In a bowl combine remaining ingredients. Sprinkle corn with spice mixture. Serve.


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I may be linking this up to these parties and to The Weekend Potluck!




23 Responses

  1. Tanya, that corn looks amazing! This recipe would definitely get me excited to eat corn!

  2. I am SO with you on fresh seasonal produce in mass quantities! It’s still a little early for local corn here but I’ve definitely made corn on the cob twice this week anyway. This looks fantastic Tanya!!

  3. I love corn like this! I’ve always grilled it, but boiled would be perfect when you’re cooking inside anyway! Yum!

  4. We’ve been eating lots of sweet corn lately, too! The next corn we eat definitely needs to be covered in your spice mixture!

  5. This looks absolutely amazing. I love how simple it is! Are there any leftovers? If so, I’ll need those mailed to me. ASAP. Thanks. :-)

  6. This looks delicious and I love the sound of the chile with the corn. Stopping by from The Country Cook. Have a great weekend!

  7. The seasoned corn sounds fabulous, and I love the other veggies you have pictured too. Thanks for sharing your recipe! :)

  8. I recently introduced my family to enjoying corn with chili, lime and Cotija cheese on top. So good! I still use butter instead of mayo though :)

    • I have to try that cheese on my corn next time! Sounds good!

  9. This corn looks amazing! Thanks for sharing the recipe at #inspirationmonday! I’m going to share it on my FB page!

    • I do love boring corn, this is company corn!

  10. Such a fantastic recipe, Tanya! I totally agree with going all out while things are in season…..(the rest of the year we live on carrots and apples!)


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