Mexican Grilled Corn

Ingredients

• 8  ears corn on the cob husked
• 0.5 cup cotija cheese freshly grated
• 1 tablespoon ground ancho chile pepper 
• 1  lime sliced
• 0.5 cup mayonnaise 
• 1 teaspoon paprika smoked

Equipment

• bowl
• whisk
• pot
• grill

Directions

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