Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated. Just mix together mayonnaise, freshly squeezed lime juice, chile powder, salt and pepper. It’s pretty authentic, and a combination that brings out the grilled flavor, and balances the sweetness of fresh corn perfectly.

Ingredients

  • 4 ears of corn, husked
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons freshly squeezed lime juice, or to taste
  • ¼ teaspoon chili powder, or to taste
  • Salt
  • freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      175 calories; 6 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 2 milligrams cholesterol; 53 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
  2. Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.

20 minutes

Dining and Cooking