Cuban/Mexican Grilled Corn

By stancec44

Ingredients

• Corn on the cob
• Grated cotija cheese (can be found easily here in Southern California. If you can’t find it, substitute with grated Queso Fresco or Italian parmesan or Greek feta)
• Mayonnaise
• Ground Cayenne chili powder
• Lime wedges
• (Can substitute the butter below for the mayonnaise)
• Garlic/Jalapeno Butter
• 1 stick of unsalted butter
• 2 of cloves peeled garlic
• 1 jalapeno deseeded
• Let butter sit out of the fridge about an 1 hr. to soften. Put ingredients in food processor and mix garlic until finely minced and well distributed.

Preparation

Step 1

There are many methods of grilling corn and you may already have favorite technique. I like to peel of the entire husk and place it on the grill. By keeping the husks on, you’re essentially steaming them. However, if I’m strapped for time, I wrap each corn in saran wrap and microwave about 2-3 minutes then place it on the grill. I like to skewer my corns with chopsticks :)

Start by brushing on the mayonnaise. Sprinkle desired amounts of cotija cheese and cayenne chili powder. Finish with squeeze of lime.

For a slightly different variation or substitution for the mayonaise, try Garlic/Jalapeno butter: