mexican grilled corn

ingredients

• servings: 8
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 tablespoon ground ancho chile pepper
• 1 teaspoon smoked paprika
• 8 ears corn on the cob, husked
• 1/4 cup butter, melted, or as needed
• 1/2 cup freshly grated cotija cheese
• salt to taste (optional)
• 1 lime, sliced

recipe

preparation time: 10 mins cook time: 15 mins ready time: 25 mins


• preheat an outdoor grill for high heat and lightly oil the grate.
• combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. refrigerate until needed.
• bring a large pot of salted water to a boil. boil corn in the salted water for 5 minutes. drain the corn.
• place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. sprinkle ears with cotija cheese and salt. garnish with slices of lime.