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Grilled Corn with Ancho Chile

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
8 servings
Dinner Mexican
Grilled Corn with Ancho Chile
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
  • 1 pinch salt to taste
  • 1 lime, sliced
Instructions
1
Heat up your outdoor grill to its highest temperature setting and lightly brush the grill grates with a small amount of oil.
2
In a separate bowl, mix together mayonnaise, freshly squeezed lime juice, ancho chile powder, and smoked paprika until you get a smooth consistency. Place the mixture in the refrigerator to chill until it's time to use it.
3
Fill a large pot with salted water and bring it to a rolling boil. Boil the corn in the salted water for 5 minutes, then drain it.
4
Place the ears of corn on the hot grill and cook until the kernels start to turn golden brown and develop a rich caramelized flavor, about 2-3 minutes. Flip the corn over and continue cooking for another minute or two, until it's nicely browned with a few charred spots.
5
Generously brush the corn with melted butter and spoon some of the ancho-lime mayonnaise over it, making sure the kernels are evenly coated. Sprinkle some crumbled cotija cheese and a pinch of salt over the corn, then finish it off with a few slices of lime.