Mexican Grilled CornI consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!By Chef JohnPrep:10 minsCook:15 minsTotal:25 minsServings:8Yield:8 ears of corn
- 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
- Step 1Preheat an outdoor grill for high heat and lightly oil the grate.
- Step 2Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Step 3Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Step 4Place 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.
- Step 5Generously 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.
Parmesan cheese is a common substitute for Cotija cheese, and feta will work in a pinch.
I prefer a charcoal grill for the smoky taste.
Per Serving: 265 calories; protein 5.1g; carbohydrates 19.9g; fat 20.3g; cholesterol 29.1mg; sodium 245.9mg.© Copyright 2021 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 07/08/2021