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Mexican Grilled Corn

July 30, 2013


Nothing says summer like corn … then again, it’s a staple in the fall too. It’s the perfect transition food for when your tummy says summer, but your closet is ready for fall (and who can blame you!) We are loving Mexican Grilled Corn from—there’s even a video that shows you just how to make this yummy summer-to-fall treat!


Number of Servings



Preparation Time

20 min



• ½ cup mayonnaise • 1 lime, juiced • 1 tablespoon ground ancho chile pepper • 1 teaspoon smoked paprika • 8 ears of corn on the cob, husked • ¼ cup butter, melted, or as needed • ½ cup freshly grated Cotija cheese • salt to taste • 1 lime, sliced



1. Preheat an outdoor grill for high heat and lightly oil the grate. 2. Combine mayonnaise, lime juice, ancho chile 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; about 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 and salt. Garnish with slices of lime.