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Cut each ear of corn into thirds. Place corn pieces in a large pot and cover with water. Let soak for 10 minutes.
In a small bowl, stir together cilantro, ground ancho, lime zest and cayenne; set aside.
In an extra-large bowl, whisk together butter, mayonnaise (or salad dressing), crema (or sour cream) and lime juice; set aside. Drain corn. For a charcoal or gas grill, place corn on a grill directly over medium-high heat. Cover and grill for 15 to 20 minutes or until corn is tender, turning every 5 minutes and brushing with butter mixture several times during the last 5 minutes of grilling.
Place grilled corn in the remaining butter mixture in the bowl; toss to coat. Sprinkle cilantro mixture over corn; toss to coat. Season to taste with salt.