Ingredients
½ cup Best Foods mayonnaise
1 lime, juiced
¼ tsp SIDS CRAZY SALT
2 tsp ground Kashmir chilli powder
1 tsp smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, as needed
½ cup freshly grated Parmesan cheese
1 pinch salt to taste
Directions
Preheat an outdoor grill for high heat then lightly oil the grate.
Combine mayonnaise, lime juice, SIDS CRAZY SALT, chilli powder and smoked paprika in a bowl then whisk until smooth. Refrigerate until needed.
Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2-3 minutes. Turn the corn and continue to cook, turning ears after 1-2 minutes, until they are browned with slightly charred, caramelized spots.
Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cheese and salt.
