Grilled Corn, Mexican Style

• 4 ears of corn, husked
• 2 tablespoons mayonnaise
• 1 to 2 tablespoons freshly squeezed lime juice, or to taste
• 1/4 teaspoon chili powder, or to taste
• Salt
• freshly ground black pepper

1. Prepare a grill, with heat medium-high and rack about 4 inches from the fire.
2. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn.
3. Continue cooking and turning until all sides are slightly blackened.
4. Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl.
5. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
6. Serve corn with chili-lime mayo.

corn, mayonnaise, freshly squeezed lime juice, chili powder, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1013216 (may not work)