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Mexican Grilled Corn with Classic Mayo and Ricotta
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Mexican Grilled Corn with Classic Mayo and Ricotta

Whether you're throwing a neighborhood barbecue, heading out for a lunchtime picnic, or enjoying dinner with the family, this is the perfect side dish to keep everyone coming back for more.
Total Time30 mins
Course: Side Dish
Keyword: corn, grilled corn, mexican corn, plant-based, primal kitchen
Servings: 8



  • Build medium-sized fire in a charcoal grill, or heat your gas grill to high. Spray your grill gate with Primal Kitchen Avocado Oil Spray.
  • Combine chile powder and cayenne in a small bowl.
  • Gently add the corn to the grill, turning them occasionally. Grill the corn until they're cooked through and slightly charred, about 10 minutes.
  • Remove the corn cobs from the grill, and immediately brush each ear with 2 tsp of Primal Kitchen Classic Mayo.
  • Top each cob with a sprinkle of fresh ricotta cheese and a pinch of the chile powder mixture.
  • Squeeze 1 lime over each ear of corn, and serve.
  • Enjoy!


This recipe originally appeared on Primal Kitchen's blog.