Mexican Grilled Corn

Difficulty: easy Prep Time: 5 Total Time: 10
½ cup mayonnaise
1 lime, juiced
1 tbsp ground ancho chile pepper
1 tsp smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, or as needed
½ cup freshly grated cotija cheese
1 pinch salt, or to taste
1 lime, sliced

Preheat an outdoor grill for high heat and lightly oil the grate.
Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
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. Yields eight servings.