Mexican Grilled Corn

Mexican Grilled Corn 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!

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 15 mins

    TOTAL : 25 mins

    SERVING : 8

    YIELD : 8 ears of corn

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

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  • 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.

Per Serving: 265 calories; protein 5.1g; carbohydrates 19.9g; fat 20.3g; cholesterol 29.1mg; sodium 245.9mg. Parmesan cheese is a common substitute for Cotija cheese, and feta will work in a pinch.