Ingredients
6earsyellow corn,shucked
½cupmayonnaise,preferably ¼ regular and ¼ light
2tbspcilantro,finely chopped, plus more for garnish
1clovesmall garlic,minced
1fair pinchcayenne pepper,plus more for topping, to taste
1cupcotija cheese,finely crumbled
½tspancho chili powder,plus more to taste
lime wedges,for serving, optional
Preparation
Preheat a grill to medium-high heat, about 450 degrees F).
Meanwhile, in a mixing bowl, whisk stir together the mayonnaise, cilantro, garlic, cayenne pepper. Set aside.
Place the cotija cheese in a shallow dish long enough to fit the corn.
Once the grill is preheated, place the corn on the grill, leaving space between them.
Let grill for about 8 to 9 minutes total. until charred on all sides, turning every few minutes.
Working with one cob of corn at a time, use a spatula to brush all sides with the mayonnaise mixture.
Then lightly roll in cheese to coat with a thin layer. (it should look somewhat sparse, don’t overdo it or the cheese will be overwhelming and you won’t have enough to coat all of them).
Transfer to a serving platter or baking sheet and repeat with the remaining corn.
Sprinkle the corn with chili powder, then a little cayenne pepper, if desired, then turn to opposite side and sprinkle with more chili powder.
Sprinkle lightly with more cilantro and serve with lime wedges if desired.
