Ingredients
- 6 ears yellow corn , shucked (that pictured here is a double batch of this recipe)
- 1/2 cup mayonnaise (preferably 1/4 cup regular 1/4 cup light)
- 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)
Instructions
- Preheat a grill to medium-high heat (to about 450 degrees F).
- Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.
- Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.
- Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges if desired.
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