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SPICY CORN ON THE COB Makes: 4 servingsIngredients 4 ears corn, shucked ¼ cup mayonnaise 2 tablespoons freshly squeezed lime juice 1 teaspoon chili powder ¼ teaspoon ground cumin 1/8 teaspoon salt ¼ cup butter, melted ¼ cup crumbled cotija cheese
Instructions 1. Preheat a grill to medium-high heat. Grill the corncobs until lightly charred and cooked, turning over as needed, about 10 to 12 minutes total. 2. In a small bowl, combine the mayonnaise and lime juice. In a separate bowl, mix together the chili powder, cumin, and salt. 3. Coat the corn in the butter, then spread the mayonnaise-lime mixture on all sides. Sprinkle with the cheese and the dry seasoning mixture. Eat immediately.
Variation: If you can’t find cotija cheese, feel free to substitute grated Parmesan cheese.
This recipe was originally published in FIRE IT UP: More than 400 Ways for Grilling Everything by Andrew Schloss (Chronicle).