2 ounces queso fresco or Cotija cheese, crumbled (1/2 cup)

1/2 cup mayonnaise

3 tbsp sour cream

3 tbsp minced fresh cilantro

4 tsp lime juice

1 garlic clove, minced

3/4 tsp chili powder

1/4 tsp pepper

1/4 tsp cayenne pepper (optional)

4 tsp vegetable oil

1/4 tsp salt

6 large ears corn, husks and silk removed

1. Combine queso fresco, mayonnaise, sour cream, cilantro, lime juice, garlic, 1/4 tsp chili powder, pepper, and cayenne, if using, in large bowl. In second large bowl, combine oil, salt, and remaining 1/2 tsp chili powder, then add corn and toss to coat.

2. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3. Clean and oil cooking grate. Place corn on grill (on hotter side if using charcoal). Cook (covered if using gas), turnong as needed, until corn is lightly charred on all sides, 7 to 12 minutes. Transfer corn to bowl with mayonnaise mixture. Using tongs, toss to coat. SERVE.



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