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Cobs of grilled corn with ancho-lime mayo and cilantro.

Grilled Corn With Ancho-Lime Mayo and Cilantro

Gluten-Free

Nut-Free

Vegetarian

This take on Mexican street corn pairs a spicy mayo with grilled corn.

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson | Experience Life

Cobs of grilled corn with ancho-lime mayo and cilantro.

MakesSix ears
Prep Time10 minutes
Cook Time15 to 20 minutes

Ingredients
Directions

Ingredients

For the Spicy Mayo

1/2 cup mayonnaise
1 tbs. lime juice
1 tsp. ancho chili powder

For the Corn

6 ears corn, shucked
2 tbs. butter, cut into 6 pats
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/3 cup cilantro leaves, chopped

Directions

STEP 1

Make the spicy mayo: In a small bowl, thoroughly mix the mayonnaise, lime juice, and chili powder. Spoon into an airtight container and keep chilled until ready to use.

STEP 2

Spread a pat of butter on each ear of corn and sprinkle with salt and pepper, then wrap them individually in aluminum foil.

STEP 3

Grill the corn for about 15 minutes, rotating several times.

STEP 4

Unwrap an ear and check for doneness: Corn is ready when the kernels have a little give to them; you may have to taste test the ear to be sure. It’s OK if you get a few charred spots.

STEP 5

Slather the corn with spicy mayo and sprinkle with cilantro. Add an extra dash of chili powder if desired. Serve.

Nutritional information

This recipe originally appeared in Experience Life, Life Time’s whole-life health and fitness magazine.

Photo by: Dirty Gourmet

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson

Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson are the authors of Dirty Gourmet: Food for Your Outdoor Adventures. Recipe reprinted with permission. Copyright April 2018. Published April 1, 2018, by Skipstone, an imprint of Mountaineers Books.

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