Mexican Grilled Corn

11 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Chef John
Recipe by  Chef John

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 ears of corn

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Directions

  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.

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Reviews (11)

Rate This Recipe
SHHOPPE
10

SHHOPPE

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 ground smoked chipotle and 1 tsp of plain old paprika.) Also, it took a long time to char the corn on my bbq, but I think it really added something to the flavour of the corn. All in all, I really enjoyed this and will make (a milder version) again.

Liz6307
9

Liz6307

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 use a grill pan and just add the ingredients to it then. Comes out great and makes a great side to bring to events.

Brian
1

Brian

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. The only alteration to the recipe was that I used plain greek yogurt instead of mayo. Delicious!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 19.9 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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