Mexican Grilled Corn

Ingredients

8 ears corn, shucked

1 tablespoon cilantro

1 clove garlic, minced

1/2 teaspoon kosher salt

2/3 cup mayonnaise

Brush the corn with melted butte. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.

In a bowl, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.

Spread the mayonnaise mixture evenly over the corn, and sprinkle with cotija cheese.

Serve warm with lime wedges.

Adapted from Kelsey Nixon

16.0 pieces

Saturday, June 4, 2011 - 10:47am