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From the kitchen of Janet Cuddigan
It’s too hot in July to be cooking in the kitchen. Take it outside to the grill. This Mexican style grilled corn is a delicious alternative to traditional grill fare.
Ingredients
½ cup mayonnaise
1 lime, juiced
1 tablespoon ground ancho chile pepper
1 teaspoon smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, or as needed
½ cup freshly grated cotija cheese (feta cheese is an acceptable substitute)
1 pinch salt, or to taste
1 lime, sliced
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 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 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.
Adapted from all recipes.com.