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Ingredients
- * 2 garlic cloves, minced
- * 1 Tablespoon minced red onion
- * 3 Tablespoons fresh lime juice
- * 6-8 ears of corn, husked
- * vegetable oil
- * 1/3 cup mayonnaise or Greek yogurt
- * 1 teaspoon ancho chile powder
- * 4 ounces cojita, ricotta salata, feta, or queso blanco, crumbled (about 1 cup)
- * 3 Tablespoons minced fresh cilantro
- * kosher salt and ground black pepper
- * hot sauce
Preparation
Step 1
Prepare grill, and brush the corn with oil.
Combine the garlic, onion, and lime juice in a medium bowl and toss to coat. Allow to stand for 10 minutes. Whisk the mayonnaise (or yogurt) and chile powder into the onion mixture. Set aside.
Grill the corn 10 minutes, turning every 2-3 minutes, until lightly charred and tender. Allow to cool slightly, then cut the kernels off the cobs and add to the dressing. Toss with the cheese and cilantro, mixing well to coat with the dressing. Season with salt, pepper, and hot sauce. Serve with additional hot sauce if desired.