Mexican Grilled Corn
I consider Mexican grilled corn to be the greatest corn on the cob of all time. The way the subtly salted cotija cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors!
mayonnaise
½
cup
lime, juiced
1
ground ancho chile pepper
1
tablespoon
smoked paprika
1
teaspoon
corn on the cob, husked
8
ears
butter, melted, or as needed
¼
cup
freshly grated cotija cheese
½
cup
salt, or to taste
1
pinch
lime, sliced
1
 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 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 corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned 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.
