Makes: 4 servings
Time: 15 Minutes
Mexican Corn on the Cob is a popular street food in Mexico that’s easy to make at home on your grill!
4 ears sweet corn husks pulled back and silks removed
2 tablespoons cold butter
1 teaspoon chili powder
1/4 cup mayonnaise
1/2 cup chopped fresh cilantro
2 ounces crumbled cotija cheese
smoked paprika to taste
1 lime cut into wedges
Preheat grill to medium-high.
Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)
Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.
Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.
Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.
Source: Pinch and Swirl
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