Spicy Grilled Mexican Street Corn

Name: Spicy Grilled Mexican Street Corn
Total time: 25 min
Yield: 8
Ingredients: 125 ml mayonnaise; 1 lime, juiced; 15 ml ground ancho chile pepper; 5 ml smoked paprika; 8 ears corn on the cob, husked; 60 g butter, melted, or as needed; 125 ml freshly grated Cotija cheese; 1 pinch salt to taste; 1 lime, sliced

A smoky, juicy summer side that features grilled corn topped with zesty ancho chile-lime mayonnaise and crumbly cotija cheese.

25 min

easy

265kcal

calories

20g

carbohydrates

20g

fat

fiber

protein

246mg

sodium

sugar

Dinner Side Dish Mexican Inspired Mexican

Ingredients

125 ml mayonnaise

1 lime, juiced

15 ml ground ancho chile pepper

5 ml smoked paprika

8 ears corn on the cob, husked

60 g butter, melted, or as needed

125 ml freshly grated Cotija cheese

1 pinch salt to taste

1 lime, sliced

Directions

Step 1

Preheat an outdoor grill to high heat and lightly oil the grate.

Step 2

In a bowl, combine mayonnaise, lime juice, ancho chile powder, and smoked paprika; whisk until smooth. Refrigerate until needed.

Step 3

Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes, then drain.

Step 4

Place the corn on the hot grill and cook until the kernels begin to brown and caramelize, about 2 to 3 minutes. Turn the corn and continue to cook, turning the ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.

Step 5

Generously brush the corn with melted butter and ancho-lime mayonnaise until the kernels are coated. Sprinkle the ears with cotija cheese and salt. Garnish with slices of lime.