Mexican Grilled Corn

Fresh ears of corn are grilled until browned and smoky, then topped with an ancho chile and lime mayonnaise and Cotija cheese for Chef John's take on elote.

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1/2 cup mayonnaise

1 lime, juiced

1 tablespoon ground ancho chile pepper

1 teaspoon smoked paprika

8 ears corn on the cob, husked

1/4 cup butter, melted, or as needed

1/2 cup freshly grated Cotija cheese

salt to taste (optional)

1 lime, sliced

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

Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.

Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.

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 arebrowned with slightly charred, caramelized spots.

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.

Mexican Grilled Corn

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Instructions

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