Mexican Grilled Corn with Lime Mayo Crema

Chosen Team

Mexican Grilled Corn made with Chosen Foods Avocado Oil Mayo
We take classic corn on the cob back to our roots with the tangy, sweet and spicy flavors of Mexico. This recipe is easy and perfect for your next sun-drenched afternoon BBQ.

Total Time:
 30 minutes


  • 4 ears of corn, keep the husk on
  • ⅓ cup Classic Avocado Oil Mayo
  • 4 teaspoons fresh lime juice, about 2 limes
  • 1 teaspoon ground paprika or chile powder
  • ¼ teaspoon salt
  • ¼ cup roughly chopped cilantro for topping
  • Crumbled cotija or vegan cheese for topping (optional)


  1. Prep your corn, in husk, by soaking in cold water for 15 minutes to make sure they don't burn too much on the grill. 
  2. Meanwhile in a medium-sized bowl whisk together the mayo, lime, chile powder and salt.
  3. Prep the cilantro and cheese and set aside.
  4. Heat your grill to medium heat.
  5. Place corn on the grill, unhusked, with the grill top closed for 8 minutes flipping halfway through to ensure even cooking.
  6. The husk will be browned and hot, and you will carefully peel back the husk (remember it's hot) and cook again for a couple of minutes (about 3) each side to get the nice grill marks on it.
  7. Remove from the grill and spread the mixture all over the cooked corn.
  8. Garnish with cilantro, cheese, a sprinkling of chili powder, and lime wedges.


All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.