Makes six ears
Prep time: 10 minutes
Cook time: 15 to 20 minutes
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tbs. lime juice
- 1 tsp. ancho chili powder
For the Corn
- 6 ears corn, shucked
- 2 tbs. butter, cut into 6 pats
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1/3 cup cilantro leaves, chopped
Make the spicy mayo: In a small bowl, thoroughly mix the mayonnaise, lime juice, and chili powder. Spoon into an airtight container and keep chilled until ready to use.
Spread a pat of butter on each ear of corn and sprinkle with salt and pepper, then wrap them individually in aluminum foil.
Place a grate over the campfire and adjust the fire so there are medium flames licking the underside of the grate. Grill the corn on the grate for about 15 minutes, rotating several times.
Unwrap an ear and check for doneness: Corn is ready when the kernels have a little give to them; you may have to taste test the ear to be sure. It’s OK if you get a few charred spots.
Slather the corn with spicy mayo and sprinkle with cilantro. Add an extra dash of chili powder if desired. Serve.