Mexican Grilled Corn

Recipe by: Chef John"I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!"

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:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chili 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.

Footnotes:

Cook's 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. –All Recipes