A sweet and smoky variation using dried ancho powder and a drizzle of local honey.
Hands-free mode with voice commands & timers
No ratings yet
Preheat your grill to medium-high heat, approximately 400 degrees Fahrenheit.
Place the shucked corn directly on the grill grates and cook for 10-12 minutes, turning occasionally until charred in spots.
In a small bowl, whisk together the mayonnaise, Mexican crema, and garlic powder until smooth.
In a separate shallow dish, combine the crumbled Cotija cheese and the Ancho chili powder.
Once the corn is cooked, remove it from the grill and immediately brush each ear generously with the mayonnaise mixture.
Roll each coated ear of corn in the Cotija and Ancho chili mixture until evenly covered.
Drizzle the local honey in a thin stream over the prepared corn for a sweet and smoky finish.
Garnish with chopped cilantro and serve immediately with fresh lime wedges on the side.
