Mexican Grilled Corn “Elote” – The Last Grilled Corn Recipe I’ll Ever Need

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I know a recipe came out well when my wife Michele says something to the effect of, “we can never have this made any other way, ever,” which is exactly what she said after tearing through two ears of this amazing Mexican-style grilled corn. She wasn’t kidding.

corn on the cob, boiled in salted water for 5 minutes, drained
melted butter, as needed
grated cotija cheese, as needed
For the chili mayo (makes enough for about 8 ears):
generous 1/2 cup mayonnaise
1 tbsp ground ancho chili powder
1 tsp smoked paprika
juice of one lime
salt to taste if needed

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