MEXICAN GRILLED CORN
#summer is about #fresh #flavors and when it comes to #grilling there is more to cooking out than steaks and burgers. Mexican grilled corn really cooks well and taste great after being cooked slowly over flavorful #hickory #lumpcharcoal using a #Kamado #grill.
6 ears corn on the cob, husks pulled back and tied with butcher’s twine, silk removed
1/4 c. mayonnaise
1 tbsp. fresh lime juice
1/2 tsp. chili powder
1/2 tsp. smoked paprika
3/4 c. crumbled Cotija Cheese or finely grated Parmesan Cheese
- Heat grill to medium (375) Rinse husks of corn in cold water until thoroughly wet. Grill corn 10 minutes or until slightly charred, turning occasionally. Transfer to cutting board; let cool slightly.
- While corn cooks, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and 1⁄4 teaspoon salt. Brush all overcooked corn.
- Place cheese in shallow dish or plate, Roll corn in cheese, pressing to fix.