Mexican Street Corn

By draingal

This recipe makes the assumption that you have made the Barbecue Seasoning - Dry Rub - if not, get to it!
Cotija cheese is named after a Mexican city; it's a dry grating cheese is similar to Parmesan in taste but crumbly like Feta -- so a substitute can be made - go with your pleasure.

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup chopped cilantro
• 1 clove garlic, minced
• 1 lime, juiced and zested
• 6 ears sweet corn on the cob, husks removed
• 1 tablespoon All-Purpose Barbecue Seasoning
• 1 cup crumbled cotija cheese
• 6 lime wedges
• Nonstick cooking spray

Preparation

Step 1

For the corn:

1. Clean, oil and preheat grill to high.
2. In a mixing bowl, combine sour cream, mayonnaise, chopped cilantro, minced garlic, lime zest and lime juice and set aside.
3. Once the grill comes up to temperature, grill the corn for approximately 2 minutes per side, creating a nice charred exterior.
4. Once the corn has been completely cooked, transfer to serving dish and generously spoon or brush on the cream mixture to evenly coat the corn.
5. Crumble the cotija cheese on corn and season with all-purpose barbecue seasoning.
Serve with additional lime wedges.