Recipe by Chef John
"I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!"
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ground ancho chile pepper
corn on the cob, husked
butter, melted, or as needed
freshly grated Cotija cheese
salt to taste
I don't know if I'm losing my ability to handle spicy foods but using the freshest spices I could find in the amounts listed made for excruciatingly hot corn on the cob! (I used 1 tbsp of ground smoked chipotle and 1 tsp of plain old paprika.) Also, it took a long time to char the corn on my bbq, but I think it really added something to the flavour of the corn. All in all, I really enjoyed this and will make (a milder version) again.
Great recipe! I don't change any of the ingredients but rather the cooking instructions. I have some picky eaters on my hands that do not like eating corn on the cob. So I cut the corn off and use a grill pan and just add the ingredients to it then. Comes out great and makes a great side to bring to events.
What a great recipe! Didn't want to fire up the grill just for the corn so I used an indoor electric grill (similar to a Foreman) and it took a little longer, but the corn caramelized perfectly. The only alteration to the recipe was that I used plain greek yogurt instead of mayo. Delicious!
Great recipe although I didn't have the Ancho Chile Powder so used Chipotle Chile Powder instead. We had this corn with the Baja Fish Tacos and my husband loved it all! Actually, I liked this corn so much I would eat just it for a meal!
I don't have a bbq so I used boiled corn. I also didn't have the special cheese. This recipe was still delicious. So happy I stumbled across this. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Grilled Corn
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 183
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