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Grilled Corn With Ancho-Lime Mayo and Cilantro

This take on Mexican street corn pairs a spicy mayo with grilled corn.
Cobs of grilled corn with ancho-lime mayo and cilantro.
  • Makes Six ears
  • Prep Time 10 minutes
  • Cook Time 15 to 20 minutes


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


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.
Spread a pat of butter on each ear of corn and sprinkle with salt and pepper, then wrap them individually in aluminum foil.
Grill the corn for about 15 minutes, rotating several times.
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.
Slather the corn with spicy mayo and sprinkle with cilantro. Add an extra dash of chili powder if desired. Serve.

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

Photo by: Dirty Gourmet

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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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