Recipe: Oaxaca Grilled Corn
4 ears of corn, husked
2 tablespoons mayonnaise
1 to 2 tablespoons freshly squeezed lime juice, or to taste
¼ teaspoon chili powder, or to taste
freshly ground black pepper
Smoked Paprika & Rosemary Butter
1 stick Unsalted butter
1 tbsp. Rosemary, minced
1 tsp. Smoked Paprika
1/2 tsp. Salt
- Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.
- For an added kick, rub on some Smoked Paprika & Rosemary Butter