Whole ears of corn are a popular street snack in Mexico, where they’re grilled or boiled before being topped with a mix of lime, chili, mayonnaise, and shredded cheese. All of the aforementioned are combined into a creamy, bracing topping and smeared all over the hot, sweet ears in this grilled version. It’s not technically traditional, but it makes assembling the corn and dressing before serving a lot easier. Alternatively, arrange the various toppings in tiny bowls and let visitors decorate their own. If you don’t have a grill, a broiler will suffice; nevertheless, be cautious not to burn the ears.
6 ears fresh corn, shucked
3 tablespoons mayonnaise
¼ teaspoon ancho chili powder
½ cup crumbed cotija cheese
¼ cup coriander
Preheat the grill to medium-high heat. Grill corn for 7 to 10 minutes, turning periodically, until cooked through and lightly browned.
Meanwhile, combine mayonnaise, 1 lime zest, chili powder, salt, and pepper in a small bowl.
Spread mayonnaise mixture on heated corn and top with cheese and cilantro. Lime wedges should be served alongside corn.