Mexican Street Corn
Ingredients
4-6 ears sweet corn husks pulled back and silks removed
2 tablespoons cold butter
1 teaspoon chili powder
1/4 cup mayonnaise
1/2 cup chopped fresh cilantro
2 ounces crumbled cotija cheese smoked paprika to taste
1 lime cut into wedges
Instructions
1. Preheat grill to medium-high.
2. Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)
3. Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.
4. Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.
5. Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.
