Mexican Grilled Corn

Mexican Grilled Corn

Mexican grilled corn that's cooked to golden brown, smoky perfection. Chef John then tops them with a delicious chile-lime mayonnaise and cotija cheese.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
265 Calories

Recipe Instructions

Step 1
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2
Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
Step 3
Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
Step 4
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.
Step 5
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.

Ingredients

  • 1 lime, sliced
  • 1 lime, juiced
  • 1 pinch salt to taste
  • 1 teaspoon smoked paprika
  • 1 tablespoon ground ancho chile pepper
  • 8 ears corn on the cob, husked
  • 0.5 cup mayonnaise
  • 0.25 cup butter, melted, or as needed
  • 0.5 cup freshly grated Cotija cheese

Categories

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