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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 teaspoon smoked paprika
- 1 tablespoon ground ancho chile pepper
- 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
- Carbohydrate 21.7256487529085 g
- Cholesterol 20.5015625238715 mg
- Fat 12.0698343867943 g
- Fiber 3.24517506032164 g
- Protein 3.680991875574 g
- Saturated Fat 4.59942000530618 g
- Serving Size 1 1 ears of corn (126g)
- Sodium 176.551750154652 mg
- Sugar 18.4804736925869 g
- Trans Fat 4.72663312913541 g
- Calories 194 calories
Directions 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.
