mexican street corn

Ingredients

• 2 ears of corn, husked
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill or broiler.
2. Grill or broil the corn on the cob, turning occasionally, until kernels are tender and slightly charred, about 8-10 minutes.
3. While the corn is cooking, in a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
4. Once the corn is cooked, immediately spread the prepared mixture evenly over the hot corn.
5. Sprinkle generously with crumbled cotija cheese and chopped cilantro.

Notes

• For best results, use fresh corn.
• If you don't have cotija cheese, feta cheese can be substituted.
• To prevent the corn from burning, you can brush it with a little olive oil before grilling.
• To make this recipe ahead of time, you can prepare the sauce and store it in the refrigerator. Spread the corn on the cob after grilling to prevent it from becoming soggy.