Mexican Corn on the Cob

By á-708

Ingredients

• 4-6 ears of corn, shucked
• 1/4 About 1/4 cup (60 ml) mayonnaise
• 1/4 About 1/4 cup (60 ml) grated cotija or Parmesan cheese
• Chili powder or cayenne pepper to taste
• Lime wedges for garnish

Details

Servings 4

Preparation

Step 1

Grill the corn over hot coals, turning it frequently, until browned in spots, about 7 to 10 minutes. Spread each ear of corn with about a tablespoon (15 ml) of mayonnaise and sprinkle with chili powder and cotija cheese to taste. Squeeze a little lime juice over the corn as you eat it. Serves 4 to 6.