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.

Ingredients

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

Directions

1. 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.
2. While corn cooks, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and 1⁄4 teaspoon salt. Brush all overcooked corn.
3. Place cheese in shallow dish or plate, Roll corn in cheese, pressing to fix.