James Grant
@jamesgra
Mexican Grilled Corn with Ancho-Lime Mayo
This Mexican Grilled Corn recipe features sweet corn on the cob slathered in a creamy ancho-lime mayonnaise, topped with cotija cheese, and finished with a squeeze of fresh lime. Perfect for summer barbecues or as a delicious side dish!
Details
- Cuisine:mexican
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:9
- Views:5
Recipe Information
- Prep time15 min.
- Cook time15 min.
- Total time30 min.
- Servings8
Ingredients
- 1/2 cup
- 1 lime, juiced
- 1 tablespoon
- 1 teaspoon
- 8 ears, husked
- 1/4 cup, melted
- 1/2 cup, freshly grated
- 1 pinch, or to taste
- 1, sliced
Cooking Instructions
Follow our step-by-step guide on how to make Mexican Grilled Corn with Ancho-Lime Mayo.
Step 1
Start by preheating your outdoor grill to a high temperature, then lightly oil the grate to ensure your corn doesn’t stick.
Step 2
In a mixing bowl, blend together mayonnaise, fresh lime juice, ground ancho chile pepper, and smoked paprika, whisking until the mixture is smooth.
Step 3
Set this flavorful concoction aside in the refrigerator until you’re ready to elevate your grilled corn.
Step 4
Meanwhile, bring a large pot of salted water to a rolling boil and add the corn, cooking it for about five minutes.
Step 5
Once done, drain the corn thoroughly.
Step 6
Now, it’s time to grill! Place the ears of corn directly on the hot grill and let them cook for 2 to 3 minutes, watching as the kernels begin to brown and caramelize.
Step 7
Turn the corn, continuing to grill and rotate every 1 to 2 minutes until all sides are beautifully charred.
Step 8
Once perfectly grilled, lavish the corn with melted butter and the zesty ancho-lime mayonnaise, ensuring each kernel is generously coated.
Step 9
Finish by sprinkling cotija cheese and a pinch of salt to taste, then garnish with fresh lime slices for a vibrant touch.
Step 10
Serve immediately and enjoy the smoky, tangy delight of your grilled corn masterpiece.