Grilled Mexican Corn Recipe
- 6 ears of corn
- 2-3 tablespoons ancho chili powder
- 1 stick of butter
- 6 limes
- Cotija cheese
- 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).