Mexican Street Corn

🔥 Prep

• Remove husks and silk from 4 pcs corn on the cob, rinse and pat dry.
• Measure 3 tbsp mayonnaise into a small bowl.
• Measure 0.5 cup cotija cheese; crumble if needed.
• Measure 1 tsp chili powder.
• Cut 1 lime in half for juicing.

🔥 Cook

• 1. Preheat grill to medium-high heat.
• 2. Place the corn on the grill and cook for 10 minutes, turning every 2-3 minutes until the kernels are lightly charred.
• 3. Remove the corn from the grill and transfer to a serving platter.
• 4. Using a brush or spoon, spread the 3 tbsp mayonnaise evenly over each ear of corn.
• 5. Sprinkle the 0.5 cup cotija cheese over the mayo-coated corn.
• 6. Dust with the 1 tsp chili powder.
• 7. Squeeze the juice from the 1 lime over the corn.
• 8. Serve immediately.

🔥 Serve

• Serve the Mexican street corn hot, optionally with extra lime wedges.
• Pair with grilled meats, tacos, or a simple green salad.