- Serves 6.
- 6 ears fresh yellow corn, silks removed but husks intact
- Olive oil
- Coarse salt
- 2 cups cotija cheese, crumbled*
- 2/3 cup mayonnaise
- 1/2 cup chopped fresh cilantro
- Ancho chili powder
- 1 large lime, cut into thin slices
Preheat outdoor grill to medium-high. Tie back husks on each ear of corn to make handles. Soak husk handles in water for a couple minutes to prevent burning. Brush each ear of corn with olive oil and season with coarse salt. Grill about 20 minutes until ears are nicely charred and tender. While corn is grilling, combine chopped cilantro with crumbled cheese. Spread on a large plate. When corn is finished grilling, brush each ear with mayonnaise and roll in cheese and cilantro mixture. Sprinkle with your favorite chili powder and serve with lime slices.
*Note: Cotija cheese is an aged crumbly cheese similar to Romano, which you can use if you can’t find cotija at a Mexican specialty store.