Grilled Mexican Street Corn

Ingredients

• 6 ears yellow corn, shucked, that pictured here is a double batch of this recipe
• 1/2 cup mayonnaise
• 2 Tbsp finely chopped cilantro, plus more for garnish
• 1 small clove garlic minced
• 1 fair pinch cayenne pepper, plus more for topping, to taste
• 1 cup finely crumbled Cotija cheese
• 1/2 tsp ancho chili powder, then more to taste
• Lime wedges, for serving, optional

Directions

1. Heat the grill to medium-high, about 450 degrees F. While it warms, stir the mayonnaise, cilantro, garlic, and cayenne pepper together in a mixing bowl, then put it aside. Add the cotija cheese to a shallow dish that is long enough for the corn to fit.
2. When the grill is hot, arrange the corn on the grates with a little room between each ear. Grill until the kernels are charred all the way around, rotating the cobs every few minutes, about 8 – 9 minutes total.
3. Coat the corn one cob at a time. Use a spatula to spread the mayonnaise mixture over all sides, then gently roll it through the cheese so it picks up a thin layer. It should be somewhat sparse, so don’t overdo it or the cheese will dominate and there won’t be enough for the remaining cobs.
4. Move the finished corn to a serving platter or baking sheet, then repeat with the rest. Dust with chili powder and, if you like, a little cayenne pepper, then turn the corn over and add more chili powder to the other side. Finish with a light sprinkle of cilantro and serve with lime wedges if desired.