Mexican Grilled Corn

We recently went to a local Mexican restaurant for lunch with my dad where all the adults ordered a side of "Mexican Grilled Corn."  My margarita was tasty and my taco was easy to eat, but the corn was what has me still dreaming of that lunch.  There was the salty, crumbly cortija cheese, the creamy melted mayonnaise and butter coating all the kernels and then the unexpected contrast of the ancho chile powder.  When we had all finished out meals the waitress came to clear our plates and ask about dessert.  Lewis said, "For dessert I will take another ear of that corn please."  Then he didn't share!

So I I begged the waitress for the details of how the corn is prepared so I could make it every time I find corn on the cob.  Since then we have made it whenever I have the good sense to buy corn.  The first time I had to use Grana Padano in place of the Cortija cheese because my favorite store, City Market, does not carry it.  Since then I have found the cheese at at Healthy Living.  Comparing both versions I don't think there is enough of a difference to warrant buying cortija again.  However I have not done a side by side comparison yet.

Mexican Grilled Corn

4 ears of corn
4 Tbsp room temperature unsalted butter
4 Tbsp mayonaise
2 ounces grated cortija, Grana Padano, or parmigiano reggiano (I used a rotary cheese grater to prep the cheese)
1 tsp ground dried chile's (I used Ancho chiles, which I ground myself, because that was the variety the restaurant used.  But any favorite chile will work)
lime wedges for serving


Grill the corn without the husks, turning frequently, until charred in spots on all sides.  (You can also just bring a pot of water to the boil and add the husked corn.  When the water comes back up to the boil add the corn and turn off the heat.  Corn will be ready in a few minutes but it can be kept in the water to stay warm).  While the corn is cooking mix the mayonnaise and butter well and grate the cheese.

When the corn is cooked take it off the heat and spread the mayo/butter mix allover.  Sprinkle the corn with the cheese and dried chile powder to taste.  Serve with lime wedges on the side.