Mexican Grilled Corn

Mexican Grilled Corn

Juicy Mexican grilled corn topped with cotija cheese and a smoky, spicy lime mayo is Chef John's favorite way to eat summer corn on the cob.

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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