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Mexican Grilled Corn Recipe

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Mexican Grilled Corn image

 

This recipe for Mexican Grilled Corn, by , 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!

Contributor:  
Contributor:  
Allrecipes

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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