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Grilled Mexican Street Corn

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Prep Time - 15mins
Cook Time - 10mins


8 ears corn, shucked

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper, to taste

1 cup crumbled cotija cheese, divided

½ cup mayo

½ cup sour cream

½ cup cilantro leaves, minced, plus more for garnish

2 teaspoons lime zest

1 teaspoon ancho chile powder

Lime wedges, for serving

Grilled Mexican Street Corn


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


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