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 ancholime mayonnaise along with that buttery smoky corn is a magnificent combination of flavors
Prep Time
25 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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.
Chef's Note
I prefer to use a charcoal grill for the smoky taste. You can substitute Parmesan cheese for cotija cheese; feta will work in a pinch.
