Melissa’s Mexican Corn on the Cobb

August 19 is Hot and Spicy Food Day! Celebrate with Melissa’s Hatch Chiles.


  • 6 ears corn, unhusked
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 6 tablespoons mayonnaise, divided
  • ½ cup crumbled Cotija cheese or shredded Parmesan cheese
  • Melissa’s Hatch Chile Powder
  • 1 lime wedge


Preheat the oven to 350°F. Roast the corn for 25 minutes. Let cool for 5 minutes, then pull the husks down in layers, leaving them attached to the base of the cob. Remove the silk and discard. While the corn is still warm, spread each ear with some of the butter and 1 tablespoon of the mayonnaise. Sprinkle each ear of corn with cheese, then dust with a little Hatch Chile powder. Finish with a squirt of lime.

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