Description
I 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!
Ingredients
- 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
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise
- lime juice
- ancho chile powder
- and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place 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.
- Generously 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 8