Mexican Grilled Corn - cooking recipe

Ingredients
    1/2 cup mayonnaise
    1 lime, juiced
    1 tablespoon ground ancho chile pepper
    1 teaspoon smoked paprika
    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
Preparation
    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.

Leave a comment