Mexican Grilled Corn
Description
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.
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
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1 pinch salt to taste
•
1 lime, sliced
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 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 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.