Mexican Grilled Corn recipe

All Recipes Best Recipe Side Dish Vegetables Corn

Ingredients

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 to taste
1 lime, sliced

Nutrition Info

265 calories
carbohydrate: 19.9 g
cholesterol: 29.1 mg
fat: 20.3 g
fiber: 3 g
protein: 5.1 g
saturatedFat: 7 g
servingSize: -
sodium: 245.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.

  2. Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl, whisk until smooth. Refrigerate until needed.

  3. Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.

  4. 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.

  5. 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.

Recipe Yield

8 ears of corn

Recipe Note

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

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