Who doesn’t love fresh corn on the cob? It’s a summer BBQ standard that is usually slathered in butter and salt. This quick and easy Grilled Mexican Corn recipe marries the sweetness of the corn with a little heat, smoke, and tangy cheese to take it to a whole new flavor level.
Ancho chilies have a uniquely rich spiciness that tastes exceptional with corn. It is available in most grocery stores, but if you can’t find it, regular chili powder will work, however, it won’t have the same intensity as the ancho chili powder.
Grilled Mexican Corn on the Cob
Author: Eva Marie
Cuisine: Mexican
Serves: 6 servings
Ingredients
- ½ cup mayonnaise
- 1 tablespoon sweet smoked paprika
- 2 tablespoons ancho powder (or chili powder)
- 6 ears corn
- 1 cup Cojita cheese, crumbled
- ¼ teaspoon salt
- A bunch of cilantro
- Limes
Instructions
- Remove or tie back husks from corn.
- Bring a large pot of water to a boil and then turn off heat.
- Place corn in the pot and cook for 5 minutes.
- Remove corn and drain.
- Mix the mayonnaise, paprika, chili powder, and salt together.
- Lightly brush the chili mixture over each cob of corn.
- Grill the corn until it begins to brown and has some caramelized edges.
- Remove corn from grill, brush with more of the chili sauce, sprinkle with cheese and chopped cilantro.
- Season with salt and pepper, a squeeze of lime and enjoy.
I had to smile when I saw this recipe! The little Mexican carts with fresh corn (and toppings) have been tempting me lately, but the timing is never right for me to stop and make the purchase. The craving has been strong, however, and now you’ve provided a wonderful recipe! I’m confident it won’t be long now before I can indulge this marvelous taste. And I like the use of the ancho chiles. I hope I can make mine look as beautifully appealing as you have done here, Eva. 🙂