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.
INSTRUCTIONS
Preheat your grill to 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. Carefully drop in the ears of corn, and simmer for about 5 minutes. Remove from the pot and let dry. Once dry, 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 on all sides. Generously brush each ear with 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.
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