Grilled Mexican Corn Recipe
6 ears of corn
2-3 tablespoons ancho chili powder
1 stick of butter
salt and pepper
1. Remove husk and silk from corn and skewer with a bamboo stick. Generously coat with butter, ancho chili powder, sprinkle of salt and lime juice (Images 1 and 2).
2. Cover the cobs in tin foil and place on the grill for 25 minutes, occasionally turning on each side (Image 3).
3. Serve with an extra squeeze of lime, ancho chili powder and Cotija cheese (Image 4).