This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish.
Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, cilantro or grated parmesan cheese.
Ingredients:
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 1 to 2 tablespoons freshly squeezed lime juice, or to taste
- ¼ teaspoon chili powder, or to taste
- Salt & pepper
- Grated Parmesan cheese
Directions:
- Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
- Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
- Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, or grated parmesan cheese.
- Optional: Spicy chili powder, cilantro, diced finely, or Tajin seasoning.
