Ingredients
Method
- Make the smoky lime mayo. In a small bowl, whisk together mayonnaise, lime juice, adobo sauce, smoked paprika, and salt until smooth. Taste and adjust — add more lime for brightness or more chipotle for smoke. Set aside to let flavors meld while you prep the corn (or make this up to 3 days ahead).
- Prepare the grill. Preheat your grill to medium-high heat, about 400°F. If using a charcoal grill, wait until the flames die down and coals are covered in gray ash.
- Brush and season the corn. Toss the corn ears in melted butter until evenly coated. Sprinkle with smoked paprika, salt, and pepper on all sides.
- Grill the corn. Place corn directly over the grates. Grill for 10-12 minutes total, turning every 3-4 minutes to get even char marks on all sides. The kernels should be tender when pierced with a fork but still have some bite — about 15°F internal temperature if you're tracking.
- Tip: If you left the husks on for grilling (which I recommend), soak them in water first for 20 minutes, then grill for 20-25 minutes total.
- Serve. Cut corn into halves or thirds. Top with a generous dollop of smoky lime mayo, crumbled cheese, and cilantro. Squeeze fresh lime over the top before serving.
Nutrition
Notes
I learned to love grilled corn when I started leaving the husks on during grilling. The steam trapped inside keeps the kernels tender while the outside develops a light char. I found myself making this dish more often than my weekly meat roasts, which surprised me since it takes less effort.
The smoky lime mayo is where the magic happens — a little chipotle in adobo and fresh lime juice transform plain mayonnaise into something that tastes like you spent time on it. You can make the mayo ahead of time, which means dinner practically assembles itself when guests arrive. I serve this alongside grilled steak or roasted chicken, though honestly, eating it straight off the grill with just a sprinkle of salt is enough to satisfy me most days.