Corn, husked, trimmed and scrubbed to remove corn silk
¼ cup Mayonnaise
2 teaspoons Chipotle Chile Powder
¾ teaspoon Smoked Paprika
1 tablespoon Lime Juice
3 tablespoons Unsalted Butter, melted
1/3 cup Cotija Mexican Cheese, grated
Cilantro leaves, torn
Lime Wedges
Bring a large pot of lightly salted water to a boil. At the same time, heat the gas grill to 400 degrees. Clean and oil the grill when it reaches 400 degrees. Add the ears of corn to the boiling water and cook for 5 minutes. While the corn is boiling, prepare the sauce and melt the butter. To prepare the sauce combine the mayonnaise, chipotle chile powder, smoked paprika and lime juice in a small mixing bowl. Stir to fully combine and set aside. When the corn is done boiling, remove it from the pot with tongs allowing any excess water to drain. Place the corn on the heated grill and allow it to grill on each side from 30 seconds to a 1 minute, causing some browned spots. Keep turning the corn to cook on all sides. Cooking total time is 2-3 minutes. Remove from the grill. Brush the corn with melted butter followed by the chile pepper sauce. Note: corn can be brushed on all sides or just half, allowing some of the kernels to remain in their natural state to offset the spicy sauce! Sprinkle with the cojita cheese, cilantro leaves and serve with lime wedges.

Sharing is caring!