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
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
Ingredients 8 Servings
- 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
![substitution]( "substitution")
Substitutions available
- crumbled queso añejo or Romano cheese
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.
NUTRITION INFORMATION
(per Serving)
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.
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