Grilled Corn on the Cob with Habanero Mayo

Brenda Villagomez
Mexican street food is a delight and here’s a classic to prove us right! This grilled corn on the cob with Habanero mayo hits all the right notes thanks to the combination of mayonnaise, Habanero chiles, ears corn, pepper, cheddar cheese, and garlic. Prepare this mouthwatering grilled corn on the cob with Habanero mayo and you will never look back!
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Ingredients
4
Portions
  • 1/4 cups mayonnaise
  • 1/2 cups cheddar cheese, melted, for the mayonnaise
  • 1 clove garlic, roasted, for the mayonnaise
  • 2 Habanero chiles, charred, for the mayonnaise
  • salt
  • pepper
  • some water, hot, for the corn
  • 4 ears corn, husked
  • 1/2 cups queso fresco, shredded
  • 1/4 cups cilantro, chopped
  • chile powder, for garnish
  • lime
Preparation
20 mins
21 mins
Easy
  • In a blender, combine cheddar cheese, garlic, Habanero chiles, salt, and pepper and blend until smooth. Set aside.
  • Cook ears corn for 5 minutes in hot water and drain. Insert wooden stick into each ear corn as a handle. In a grill skillet, grill corn for 8 more minutes. Turn constantly.
  • Spread Habanero mayo on grilled corn. Sprinkle grilled corn on the cob with Habanero mayo and garnish with queso fresco, cilantro, and chile powder. Add a few drops of lime juice.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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