Today we are going to show you how to make Mexican Grilled Corn.
Corn on the grill is great, but Mexican grilled corn is awesome. It seems weird to put mayo on corn, but it works. You are really going to like the mayo mixture we put on. This has to be one of my favorite grilled vegetables.
We also sprinkle the corn with Cotija cheese, but if you can’t find that, Parmesan will work as well.
Enjoy!
Mexican Grilled Corn
8 ears of corn, husked
1/2 cup mayonnaise
1 lime, juiced
1 tbsp ground chile pepper
1 tsp smoke paprika
1/4 cup butter, melted
1/2 cup grated Cotija cheese
salt to taste
In a mixing bowl combine the mayo, lime juice, chile powder, and paprika. Mix until smooth. Place in the refrigerator.
In a large pot bring some salted water to boil. Add the ears of corn and boil for 5 minutes.
Set up your gas or charcoal grill for medium-high heat. Place the corn on the grill. Cook until the kernels start to brown. This will be about 2 to 3 minutes. Flip and continue to grill for about 2 more minutes.
Remove the corn from the grill and brush with the melted butter and the mayo mixture. Sprinkle with the Cotija cheese and salt. Serve immediately.
Servings: 8