Ingredients
6 ears Fresh corn on the cob, husks removed
3 tbsp Unsalted butter, melted
¼ cup Mayonnaise
½ cup Cotija cheese, crumbled
1 tsp Chili powder (or smoked paprika for milder heat)
½ tsp Garlic powder
1 tbsp Fresh lime juice
2 tbsp Fresh cilantro, chopped (optional garnish)
Salt to taste
Instructions
1. Heat: Preheat your grill to medium-high (375-400°F).
2. Sauce: Whisk together melted butter, mayonnaise, chili powder, garlic powder, lime juice, and a pinch of salt.
3. Grill: Place shucked corn directly on the grill grates. Grill for 10-12 minutes, turning every few minutes, until tender and lightly charred.
4. Coat: Brush the warm corn generously with the butter-mayonnaise mixture.
5. Top: Sprinkle with crumbled cotija cheese, extra chili powder, and cilantro. Serve immediately with extra lime wedges.
Notes
Pro-Tips:
• Soak shucked corn in cold water for 15-20 minutes before grilling to keep kernels extra juicy.
• Work quickly when applying the sauce while the corn is hot so the butter and mayo melt into the kernels.
• Use a pastry brush for even application of the creamy sauce.
Variations:
• Spicy: Add a dash of cayenne pepper or hot sauce to the butter-mayonnaise mixture.
• Herbaceous: Toss in fresh basil or parsley along with the cilantro.
• Vegan: Substitute butter with olive oil, use vegan mayo, and replace cotija with nutritional yeast or a plant-based feta crumble.
- Prep Time: 10
- Cook Time: 12
- Category: Side Dish
- Method: Grill
- Cuisine: Mexican/American