Mexican Grilled Corn

Ingredients

1/2 cup mayonnaise

1 lime, juiced

2 tablespoon ground ancho chile pepper

1 tablespoon of chipotle pepper

1 teaspoon smoked paprika

8 ears corn on the cob, husked

118

1/4 cup butter, melted, or as needed

1/2 cup freshly grated Cotija cheese

salt to taste (optional)

Directions

1. Preheat an outdoor grill for high heat and lightly oil the grate.

2. Combine mayonnaise, lime juice, chile powder, and smoked paprika in a bowI

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, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are brow ned 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.