Grilled Mexican Street Corn | Peggy Lampman's dinnerFeed

Recipe: Grilled Mexican Street Corn

6 ears of corn, husks and silk removed
6 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon chili powder, plus additional for sprinkling over finished corn
1 tablespoon lime juice, plus extra lime wedges
Cayenne
1 cup freshly grated Cotija cheese* (about 5 ounces) best grated with microplane.

Preheat gas or charcoal grill to medium-high heat; grill grates should be cleaned and oiled.
Grill corn, turning frequently, until kernels are speckled golden brown; 20-30 minutes depending on heat of flame.
While corn is grilling, in a small bowl, combine mayonnaise, sour cream, chili powder and lime juice. Season to taste with kosher salt and cayenne, if desired. Place grated cheese on a large plate and set aside.
When corn is cooked, attach corn holders to each ear, then - working quickly — paint each ear with the mayonnaise mixture (this is the glue for the cheese). Immediately roll each ear in the grated cheese; you are working quickly because you want the heat of the corn to soften the cheese. Sprinkle with additional chili powder and serve.

*Cheese available at Whole Foods; I'd imagine a queso quesidilla-style cheese could be substituted.

Time: 35 minutes

Number of servings (yield): 6 ears of corn