Preheat an outdoor grill for high heat and lightly
oil the grates
Combine the mayo, lime juice, ancho powder and
paprika in a bowl, whisk until smooth. Refrigerate
until needed.
Bring a large pot of salted water to a boil. Boil
corn in the 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,
2-3 minutes. Turn the corn and continue to cook,
turning ears after 1-2 minutes until they are
browned and slightly charred.
Generously brush corn with melted butter and ancho
lime mayo until kernels are coated. Sprinkle ears
with Cotija cheese and salt. Garnish with lime
Originally Submitted
8/31/2021
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