Grilled Corn With Ancho-Lime Mayo and Cilantro

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.

Makes Six ears
Prep Time 10 minutes
Cook Time 15 to 20 minutes

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.

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

Photo by: Dirty Gourmet

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