Mexican Corn on the Cob

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If y’all like corn on the cob, you are going to love this version.  It is so tasty and you can do it on the grill or even just boil it.  I grilled mine tonight and they tasted wonderful.  The sweetness of the corn and the creaminess of the cheese are wonderful together.  I hope y’all give this one a try.

Ingredients:

• 4 ears corn
• 1/4 C mayonnaise (you can also try using melted butter instead of mayo)
• 1/2 tsp lime juice
• 1/8 tsp  chile powder
• salt, to taste
• 1/4 tsp fresh ground pepper
• 2/3 C finely grated cotija cheese (I crumbled mine in a small food processor
• extra cayenne pepper or chile powder, for sprinkling

Place the husked ears on the grill and cook 20-25 minutes, turning several times to ensure even roasting. I like mine semi charred.  The kernels should be soft when fully cooked.

Place the ears on the grill and cook 20-25 minutes, turning several times to ensure even roasting.  The kernels should be soft when fully cooked.

Place the crumbled cheese on a plate large enough to fit an ear of corn.  In a small bowl mix the mayonnaise, lime juice, chile powder, pepper and salt.  When the corn is cooked, brush each ear with some mayo mixture to coat,  then roll in the cheese.