There are many variations of Mexican Grilled Sweet Corn available for us to try. This one was found on the AllRecipes.com website, and it was shared by Chef John.
Ingredients:
1/2 cup Mayonnaise
1 Lime, juiced
1 Tablespoon ground Ancho chili pepper
1 teaspoon smoked Paprika
8 ears Sweet corn, husked
1/4 cup Butter, melted, or as needed
1/2 cup freshly grated Cotija cheese (Parmesan cheese can be substituted)
Salt to taste (optional)
Chopped fresh Cilantro (optional)
1 Lime, sliced
Directions:
1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Combine mayonnaise, lime juice, ancho chili 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, cilantro (per choice) and salt. Garnish with slices of lime.
Cook’s Notes:
Parmesan cheese is a common substitute for Cotija cheese, and feta will work in a pinch.
Chef John prefers a charcoal grill for the smoky taste.