Ingredients
Units
Scale
- 4 medium ears of corn
- 1 cup mayonnaise
- 2 large cloves garlic, grated
- 1 teaspoon chili powder
- Pinch of salt & black pepper to taste
- 2 teaspoons lemon (or lime) zest
- 1 tablespoon fresh lemon juice
- Cilantro, chopped for garnish
- Lemon (or lime) wedges, for garnish
- 1/2 cup Cotija cheese (or feta), crumbled
Instructions
- Pull husks back from the corn ears but do not remove them. Tie the husks of each ear with a small piece of husk (or twine). Rinse the corn and pat dry. Set aside.
- In a small bowl, combine mayo, grated garlic, chili powder, salt, pepper, lemon zest, and lemon juice. Whisk together until incorporated. Set aside.
- Place the prepared corn on greased grill grates, making sure to keep the husks off the heat. Cook, turning occasionally, until the corn is tender and charred on all sides, about 10 minutes. Remove from heat to a serving platter and let cool slightly.
- Spread the mayonnaise mixture over the corn and sprinkle with crumbled cotija and cilantro. Serve immediately with citrus wedges. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
