Mexican Grilled Corn

1. 1

   Shuck the corn, stripping the husks back but leaving them attached at the stem end; leave the stem on.

2. 2

   Holding an ear of corn in one hand, gather the husk together so that it covers the stem and tie it with a piece of butcher's string, forming a sort of handle.

3. 3

   Remove the corn silk.

4. 4

   Repeat with the remaining ears of corn.

5. 5

   Put the mayonnaise, grated cheese, chile powder and lime wedges in small serving bowls.

6. 6

   Have these ingredients ready on the table, along with butter knives for spreading the mayonnaise.

7. 7

   Light a grill.

8. 8

   When it is hot, arrange the corn on the grate with the husks hanging over the edge of the grill (this keeps them from burning).

9. 9

   Grill the corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes in all), turning with tongs.

10. 10

    Transfer the grilled corn to a platter.

11. 11

    Tell all your guests to spread mayonnaise on the corn, then, working over a plate or the platter, sprinkle the ears with grated cheese and chile powder.

12. 12

    Squeeze lime juice over the grilled corn and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.