Mexican Grilled Corn on the Cob

  • 4 ears of corn (shucked)
  • 2 TB mayonnaise or olive oil
  • ¼ cup Cotija cheese (crumbled)
  • 1 lime (cut into wedges)
  • Smoked paprika

This is an amazing way to enjoy the summer corn bounty!

Place corn on a medium-hot grill and close the lid.  Grill for about 10 minutes turning ears two or three time for even cooking.  Corn is done when speckled golden brown in areas.  Remove from grill and rub with mayonnaise or olive oil.  Roll each ear in crumbled Cojita cheese.  Serve sprinkled with smoked paprika and serve with a wedge of lime on the side.