Mexican Grilled Corn

By Jackie618

Recipe from Martha Stewart

If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius -- straight from Iowa. Larger cheese counters may carry queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe.

Ingredients

• 1/3 cup (about 1 1/2 ounces) grated Parmesan (or queso fresco or cotija)
• 4 ears corn, husks and silk removed, cut in half
• 1 tablespoon butter, room temperature
• Coarse salt and ground pepper
• 2 tablespoons light mayonnaise
• 1/4 teaspoon chili powder, preferably chipotle
• 1 lime, cut into wedges, for serving

Preparation

Step 1

1. Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
2. Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
3. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.