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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mexican Grilled Corn Recipe

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This recipe for Mexican Grilled Corn is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup mayonnaise
1 lime, juiced
1 tablespoon ground ancho chile pepper
1 teaspoon smoked paprika
8 ears corn on the cob, husked
1/4 cup butter, melted, or as needed
1/2 cup freshly grated Cotija cheese
salt to taste (optional)
1 lime, sliced
Directions:
Directions:
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 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 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.

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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal 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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