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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 servings
A nod to one of Mexico’s most popular street foods, charred corn gets covered with mayonnaise, cotija, ancho chile powder and lime juice for a satisfying summer snack.



  1. Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
  2. Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes. 
  3. Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.