Mexican-Style Grilled Sweet Corn

There are many variations of Mexican Grilled Sweet Corn available for us to try. This one was found on the website, and it was shared by Chef John.
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
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.

Related Produce

Tags: ,

No comments yet.

Leave a Reply

HTML tags are not allowed.

776,240 Spambots Blocked by Simple Comments

I accept the Privacy Policy

Pin It on Pinterest

Share This