Grilled Mexican Corn Print this recipe

Ingredients

• 1 cup Cotija cheese grated fine
• 1 teaspoon salt
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 4 teaspoons chili powder
• 5 tablespoons lime juice
• 6-8 ears corn
• ¾ cup mayonnaise
• ¾ cup plain yogurt

Instructions

1. In a small bowl combine the yogurt, mayonnaise and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
2. Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6-7 minutes turning every two minutes until kernels start to soften.
3. Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob. Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.
4. Recipe created by world champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal

Credit

1. Chris Lilly