Grilled Corn With Ancho-Lime Mayo and Cilantro

This take on Mexican street corn pairs a spicy mayo with grilled corn.

Grilled corn with ancho lime maya and cilantro

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


At Home
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.

At Camp
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.

are the authors of Dirty Gourmet: Food for Your Outdoor Adventures. Recipe reprinted with permission. Copyright April 2018. Published April 1, 2018, by Skipstone, an imprint of Mountaineers Books.

Photo by: Dirty Gourmet

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions