Name: Mexican Grilled Corn
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Mayonnaise - ½ cup; Lime, juiced - 1; Ground ancho chile pepper - 1 tablespoon; Smoked paprika - 1 teaspoon; Corn on the cob, husked - 8 ears; Butter, melted, or as needed - ¼ cup; Freshly grated cotija cheese - ½ cup; Salt, or to taste - 1 pinch; Lime, sliced - 1

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Grilled Corn

1. Mayonnaise - ½ cup

2. Lime, juiced - 1

3. Ground ancho chile pepper - 1 tablespoon

4. Smoked paprika - 1 teaspoon

5. Corn on the cob, husked - 8 ears

6. Butter, melted, or as needed - ¼ cup

7. Freshly grated cotija cheese - ½ cup

8. Salt, or to taste - 1 pinch

9. Lime, sliced - 1

How to cook deliciously - Mexican Grilled Corn

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.

5. Stage

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.