Mexican Grilled Corn recipe
All Recipes Side Dish Vegetables Corn
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
Nutrition Info
- 265 caloriescarbohydrate: 19.9 gcholesterol: 29.1 mgfat: 20.3 gfiber: 3 gprotein: 5.1 gsaturatedFat: 7 gservingSize: -sodium: 245.9 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Mexican Grilled Corn
Directions
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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.