Grilled Mexican Street Corn - MEXICAN
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1
Directions
Whisk together mayonnaise, lime juice, chili powder and paprika until smooth; refrigerate until needed
Boil corn in salted water for 5 minutes; drain
Grill corn on hot grill 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.
Ingredients
6 ears corn on the cobmelted butter, as neededgrated cotija cheese, as neededgenerous 1/2 cup mayonnaise1 tbsp ground ancho chili powder1 tsp smoked paprikajuice of one limesalt to taste if needed