I think the best corn on the cob recipe ever is this Mexican grilled corn. A beautiful flavor combination is created by the way the mild, subtly salty cheese pairs with the buttery, smokey corn and ancho-lime mayonnaise. Perfecto!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
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
- 1 pinch salt, or to taste
- 1 lime, sliced
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 246 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Try using tajin spice.
Love the flavor!! What a treat.
followed recipe to a t and this was the best corn on the cob i’ve ever had.
So so good. Make sure you have ancho chili powder which is not the same as chili powder (the stuff for American chili with beans and ground beef) or chipotle chili powder as that is much much spicier than ancho which has a mild and smoky flavor. Parmesan works just fine for the cheese, but our family prefers queso fresco or cotija.
Oh, my! No wonder so many people rave about street corn! Didn’t grill but boiled the corn. Had to substitute parm for cojita (wth-I’m in Texas), a torn to bits ancho since I couldn’t find ground, & used refrigerated lime juice at 1 Tbsp per ear. Boiled ears for 1 minute, then kept it in the lidded pot for 10 more minutes. Buttered the ears then placed the Mayo mixture on top & broiled in the toaster oven until the topping started to brown. to brown.
Will make this recipe again. I used the shredded Parmesan as a substitute for Cotija. My whole family enjoyed this switch-up from the usual butter, salt and pepper.
Followed the recipe exactly and it was awesome. Definitely will be making it again.
Turned out excellent!! I skipped the boiling and put fresh corn on the grill, followed the rest but used feta and cilantro for topping. New family favorite!!
Wow! Just Wow! Delicious!! About the only true ingredients I had on hand for this was the corn, butter & mayo! LOL Used this for 2 ears of corn – So, I took another reviewers advice & used 1/8 tsp chili powder, some red pepper flakes & 1/2 tsp lime juice. Cut the mayo to 1/4 cup & used Parmesan cheese. Oh! And don’t boil your corn! Remove a little of the husk, then throw it, husks & all into the microwave for 5 minutes. Cut off the bottom and the ear should slide right out of the husk, leaving the silks in the husk! Then we placed them on the grill. Yummm!
Very tasty, family loved it.
So stinking good!!
Best corn on the cob I’ve ever had. Left the recipe as is. The best part was the spicy mayo!
I used parm cheese and it was good. I’m going to find the actual cheese next time.
This is a great change in corn on the cob. Fabulous with tacos or enchiladas!!
I like this corn. Now that it’s finally in season, I’ve made this a couple times. I find the key is to not use too much mayo/spice on the corn as the key is the grilled corn flavor. Too much of the spread works against the whole idea of delicious grilled corn. I’ll be making again, and again.
Good dish, I will use less lime next time.
I omitted the butter and added a sprinkling of cayene pepper for a little more spice. Otherwise it was perfect. New family favorite.
I don’t eat it off the cob, so I cut the corn off before adding the toppings. A-M-A-Z-I-N-G flavor!
Corn definitely had a good taste to it. Have made it twice in one week. Will make it again
Great recipe
I love this!! My go-to corn recipe