Looking for unique grilling ideas to add some spice to your summer barbecue? Look no further. Oaxacan Grilled Corn gets its flavor from chili powder and cayenne, while creamy light mayo, salty Mexican cheese, and tangy lime balances out the heat.
To prepare each ear of corn, tie husks back with 100-percent-cotton kitchen string and remove silks. Place ears over a plate and brush with melted butter.
In a small bowl combine chili powder and cayenne pepper. Place mayonnaise, cheese, and limes in separate small bowls; set aside.
For a charcoal grill, place corn on the rack of an uncovered grill directly over high heat with husks hanging over the edge or away from the heat source. Grill for 12 to 14 minutes or until corn is caramelized and brown, turning every 2 minutes to cook all sides evenly. (For a gas grill, preheat grill. Set heat on high. Place corn on grill rack directly over heat. Cover and grill as above.)
To serve, spread corn with mayonnaise, then sprinkle with cheese and spice mixture and squeeze lime over all.