Mexican Grilled Corn on the Cob

  • 4 ears corn, shucked
  • 2 TB mayonnaise or olive oil
  • 1/4 cup Cotija cheese, crumbled
  • 1 lime, cut into wedges
  • Ancho chili powder or smoked paprika, to taste

Fans of Mexican street food will recognize this recipe as a version of elotes, the classic corn on the cob treat.  If you don’t have Cotija, you can use a dry feta instead.  And be warned: this is a messy dish, but it’s totally worth it!

Skewer each corn cob with a wooden skewer.  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.  Remove from grill and rub with mayonnaise or olive oil.  Roll each ear in crumbled Cojita cheese. Serve sprinkled with ancho chili powder or smoked paprika and with a wedge of lime on the side.