Ingredients
8
8 servings
- •0.5 cup mayonnaise
- •1 lime, juiced
- •1 tablespoon ground ancho chile pepper
- •1 teaspoon smoked paprika
- •8 ears corn on the cob, husked
- •0.25 cup butter, melted, or as needed
- •0.5 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 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 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.
Nutritional Facts
Per 8 servings
- Calories: 265
- Carbohydrate: 20g
- Fat: 20g
- Fiber: 3g
- Protein: 5g
- Sugar: 3g
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