Mexican Grilled Corn

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!

Step: 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step: 2

Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.

Step: 3

Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.

Step: 4

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.

Step: 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.

Per Serving: 265 calories; protein 5.1g; carbohydrates 19.9g; fat 20.3g; cholesterol 29.1mg; sodium 245.9mg.

Deciding stay in and cook your dinner instead of eat in the evening out is already a step in the right direction if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eating than by making it yourself! Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that problem .