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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.
  • Yield 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 LifeLife Time’s whole-life health and fitness magazine.

Photo by: Dirty Gourmet

Aimee
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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