Ingredients

• 0.5 cups mayonnaise
• 1 lime , juiced
• 1 tablespoon ground ancho chile pepper
• 1 teaspoon smoked paprika
• 8 earss corn on the cob , husked
• 0.25 cups butter , melted, or as needed
• 0.5 cups freshly grated cotija cheese
• 1 pinch salt , or to taste
• 1 lime , sliced

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
3. 3 Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
4. 4 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
5. 5 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.

Nutrition per serving