Grilled Mexican Street Corn
Bring the best of Mexican street food to your summer BBQ with this delicious grilled sweet corn recipe. With just a few ingredients and quick prep, your guests will be transported south of the border in no time.
- 1/2 cup mayonnaise
- 1 organic lime, juiced
- 1 tablespoon ground ancho chile pepper
- 1 teaspoon smoked paprika
- 8 ears organic sweet corn on the cob, husked
- 1/4 cup butter, melted, or as needed
- 1/2 cup freshly grated Cotija cheese
- Fresh organic cilantro, coarsely chopped
- Salt to taste
- 1 organic lime, sliced
- Preheat the grill for high heat and lightly oil the grate.
- Combine the mayonnaise, lime juice, ancho chile powder and smoked paprika in a bowl, whisking the ingredients until the mixture is smooth. Set aside and refrigerate until needed.
- In a large pot, bring salted water to a boil and carefully drop in the ears of corn, simmering for about 5 minutes. Remove from the pot and let dry.
- Immediately place the corn onto the hot grill until the kernels begin to brown and caramelize, about 2 to 3 minutes. Continue cooking, turning every 2 to 3 minutes until the ears are browned with slightly charred, caramelized sections.
- Generously brush each ear with melted butter and ancho-lime mayonnaise until well coated.
- Sprinkle with Cotija cheese, cilantro and salt (adding a dash of chile pepper makes for a nice additional kick). Garnish with slices of lime.
Pro tip: For an off-the-cob salad, prepare the corn as above and shave off the kernels once it is removed from the grill; let cool, mix in the ancho-lime mayonnaise and top with the remaining ingredients.
Adapted from allrecipes.com.