Grilled Mexican Street Corn

Directions

1. Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.

2. In a small bowl, stir together ⅔ cup of the cotija cheese with the mayo, sour cream, cilantro, lime zest and chile powder to combine.

3. Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.

4. Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of cheese and more cilantro, then serve with lime wedges.

Yields: 8 cobs

Sourced from: tastingtable.com