corn

There are few better ways to spice up grilled corn than slathering it with mayonnaise loaded with cayenne pepper, then rolling it in Cotija cheese and topping with lime juice. As served by street vendors in Mexico, this corn is impossible to put down!

Ingredients

Directions:

Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side. 

Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated. 

Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.