Mexican Grilled Corn
I consider Mexican grilled corn to be the greatest corn on the cob of all time. The way the subtly salted cotija cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors!
Ingredient
- ½ cup mayonnaise
- 1 lime, juiced
- 1 tablespoon ground ancho chile pepper
- 1 teaspoon smoked paprika
- 8 ears corn on the cob, husked
- ¼ cup butter, melted, or as needed
- ½ cup freshly grated cotija cheese
- 1 pinch salt, or to taste
- 1 lime, sliced
Direction
- 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 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 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.
