This Mexican grilled corn will steal the show at your next cookout! Fresh corn is smothered in a zesty sauce, grilled to perfection and served with a sprinkling of cilantro. You'll want to make this flavor-packed side dish all summer long!
If your corn husks are on the dry side, soak them first. Fill a large container (such as stock pot, a baking dish, or two) with water.
Submerge the corn in the water and soak for 15 to 30 minutes.
While the corn soaks, stir the mayonnaise, butter, lime juice, garlic, cumin, chili powder, and cayenne pepper together in a small bowl.
When the corn has finished soaking, remove it from the water and gently blot dry with a towel.
Peel back the husk from each ear of corn without removing it.
Remove the silk from each ear of corn.
Brush half of the sauce over each ear of corn, then reclose the husk over the corn.
Heat a barbecue grill to medium high.
Place the ears of corn on the grill, away from direct heat.
Grill the corn for about 15 minutes, turning once, halfway through.
Gently peel back a section of one of the husks. If the corn kernels are tender, the corn is done.
Remove the corn from the grill and let it sit for a few minutes, until the husks are cool enough to handle.
Peel back the husks, sprinkle the corn with salt and pepper to taste, then with cilantro. Serve with the reserved sauce.