Vegetables Recipe › Mexican Grilled Corn

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

Ingredients

• ½ cup mayonnaise
• 1 lime, juiced
• 1 tablespoon ground ancho chile pepper
• 1 teaspoon smoked paprika
• 8 ears corn on the cob, husked
• ¼ cup butter, melted, or as needed
• ½ cup freshly grated Cotija cheese
• 1 pinch salt to taste
• 1 lime, sliced

Cooking Directions

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

Nutrition Facts

• calories265
• carbohydrateContent19.9 g
• cholesterolContent29.1 mg
• fatContent20.3 g
• fiberContent3 g
• proteinContent5.1 g
• saturatedFatContent7 g
• sodiumContent245.9 mg
• sugarContent3.3 g