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Manchego Grilled Corn

Manchego Grilled Corn

Much like Mexican street corn, this corn-on-the-cob recipe uses a slathering of mayonnaise to help keep the Spanish Manchego cheese in place.


4 ears corn, 1/4 cup lime mayonnaise

Prep Time

20 minutes

Total Time

1 hour and 10 minutes


  • 4ears fresh sweet corn in husks
  • 1/4cup mayonnaise or salad dressing
  • 1teaspoon finely shredded lime zest
  • Kosher salt to taste
  • Ground black pepper to taste
  • 1cup finely shredded Manchego cheese (4 ounces)
  • Paprika (optional)
  • Lime wedges


  1. Place corn in husks in a large shallow bowl; add enough water to cover. Soak for 30 minutes.
  2. In a small bowl, stir together mayonnaise (or salad dressing) and lime zest.
  3. Grill corn in the husks on the rack of a covered charcoal or gas grill directly over medium heat for about 20 minutes or until charred, turning once or twice.
  4. When corn is cool enough to handle, pull back husks. Spread the corn with the mayonnaise mixture; season to taste with salt and pepper. Sprinkle with Manchego cheese and, if desired, paprika. Serve warm, with lime wedges.

Nutrition Facts

Per serving (recipe makes 4 ears corn, 1/4 cup lime mayonnaise)

Calories 282kcal
Carbohydrate Total 19g
Total Sugars 6g
Fiber 2g
Total Fat 19g
Saturated Fat 6g
Cholesterol 24mg
Sodium 661mg
Protein 13g
Potassium 280mg

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