Mexican Grilled Corn

Mexican Grilled Corn

17
Chef John 21302

"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

25 m {{adjustedServings}} servings 265 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
  3. Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  4. 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.
  5. 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.

Footnotes

  • Cook's Notes:
  • Parmesan cheese is a common substitute for Cotija cheese, and feta will work in a pinch.
  • I prefer a charcoal grill for the smoky taste.
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Reviews

17
  1. 22 Ratings

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I don't know if I'm losing my ability to handle spicy foods but using the freshest spices I could find in the amounts listed made for excruciatingly hot corn on the cob! (I used 1 tbsp of groun...

Great recipe! I don't change any of the ingredients but rather the cooking instructions. I have some picky eaters on my hands that do not like eating corn on the cob. So I cut the corn off and u...

What a great recipe! Didn't want to fire up the grill just for the corn so I used an indoor electric grill (similar to a Foreman) and it took a little longer, but the corn caramelized perfectly...