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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: