Grilled Corn on the Cob with Ancho Orange Mayonnaise

Name: Grilled Corn on the Cob with Ancho Orange Mayonnaise
Prep time: 15 min
Cook time: 10 min
Yield: 8
Cuisine: SouthWest,
Ingredients: 1/2 cup mayonnaise; 1/2 tsp grated orange peel; 1 tsp fresh orange juice; 1 tsp McCormick Gourmet™ Chile Pepper, Ancho; 1/4 tsp Lawry's® Garlic Salt with Parsley; 8 ears fresh sweet corn; 1/2 cup crumbled Cotija cheese

Dress up grilled corn on the cob Mexican style. Spread with a smoky ancho orange mayonnaise and sprinkle with crumbled Mexican Cotija cheese. Create a handle for holding the corn with the husks pulled back before grilling.

15m

PREP TIME

10m

COOK TIME

213

CALORIES

7

INGREDIENTS

Servings: 8

Ingredients

Step1
1/2 cup mayonnaise
1/2 teaspoon grated orange peel
1 teaspoon fresh orange juice
1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
1/4 teaspoon Lawry's® Coarse Ground With Parsley Garlic Salt
8 ears fresh sweet corn
1/2 cup crumbled Cotija cheese Substitutions available
- crumbled queso añejo or Romano cheese

KEY PRODUCTS

INSTRUCTIONS

1 Mix mayonnaise, orange peel and juice, ancho chile pepper and garlic salt in small bowl. Refrigerate until ready to serve. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.
2 Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
3 Spread mayonnaise mixture over corn. Sprinkle with cheese. Serve immediately.

TIPS AND TRICKS

Husks may also be tied back with a piece of 100% cotton kitchen string.

NUTRITION INFORMATION

(per Serving)

See All Nutrition Information

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