Mexican Street Corn
Prep: 10 min | Cooking: 10 min | Total: 20 min
Sweet yellow corn, husked (8 ears)
Mayonnaise (1/2 cup)
Sour cream (1/2 cup)
Fresh cilantro (1/3 cup)
Lemon juice (2 tsp)
Cayenne pepper powder (1 tsp)
Salt (1/2 tsp)
Crumbled cotija cheese
Set grill to medium-high heat.
In a small bowl, mix together mayonnaise, sour cream, cilantro, lemon juice, cayenne, and salt.
Lay corn perpendicular to grill grids. Cook, turning occasionally, for about 10 minutes or until tips of kernels are charred.
Using a brush or butter knife, coat each ear of corn generously with mayonnaise-cream mixture. Sprinkle cotija cheese on tops or on all sides. Serve.