Mexican-Style Street Corn

Mexican-Style Street Corn

Makes 6 to 8 servings for corn-loving people

8 large ears of corn

Kosher salt

½ cup your favourite mayo

3 tablespoons freshly squeezed lime juice

1½ teaspoons ancho chile powder

½ teaspoon smoked paprika

¼ cup (1/2 stick) butter, melted

¼ cup crumbled feta cheese

¼ cup chopped fresh cilantro

  1. In a small bowl, combine the mayo, lime juice, chile powder, smoked paprika, and ¼ teaspoon of salt and give it a good mix. Cover with plastic wrap and chill in the fridge. (This mayo will keep perfectly for up to 24 hours in the fridge.)
  2. Shuck the corn, leaving the end bit to act as a handle (thank you, Mother Nature). Bring a large pot of salted water to a rapid boil over high heat and par-boil the corn for 3 minutes, working in batches, if necessary. Drain.
  3. Heat a grill (or grill pan) over medium-high heat. Grill the corn, turning every minute or so with your trusty kitchen tongs, until nicely charred on all sides, about 6 to 8 minutes.
  4. Baste the grilled corn with butter, covering every nook and cranny. Liberally baste the corn a second time with the chile-lime mayo. Go to serious basting town here, kids.
  5. Sprinkle the feta cheese on top and garnish with fresh cilantro. Best. Corn. Ever.

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