Mexican Grilled Corn

Name: Mexican Grilled Corn
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 ears corn on the cob, husked; 118 milliliters freshly grated Cotija cheese; 1 Tbsp ground ancho chile pepper; 1 lime, sliced; 118 milliliters mayonnaise; 1 teaspoon smoked paprika

The recipe Mexican Grilled Corn is ready in about 25 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Mexican food. One serving contains 203 calories, 5g of protein, and 14g of fat. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. If you have lime, ears corn on the cob, paprika, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

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

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

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

Ingredients you will need

Ancho Chili Powder

Smoked Paprika

Lime Juice

Mayonnaise

Equipment you will use

Whisk

Bowl

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

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Water

Corn

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Pot

Drain the corn.

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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 are browned with slightly charred, caramelized spots.

Ingredients you will need

Corn On The Cob

Corn

Equipment you will use

Grill

Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated.

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Mayonnaise

Butter

Corn

Lime

Sprinkle ears with Cotija cheese and salt.

Ingredients you will need

Cotija Cheese

Salt

Garnish with slices of lime.

Ingredients you will need

Lime

Equipment

Ingredients

Servings:

ears corn on the cob, husked 118milliliters

freshly grated Cotija cheese 1Tbsp

ground ancho chile pepper 1

lime, sliced 118milliliters

mayonnaise 1teaspoon

smoked paprika

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.