Mexican Grilled Corn

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Mexican Grilled Corn
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Mexican Grilled Corn Recipe

A lip-smacking alternative to traditional corn on the cob.
Serves: 4
4 ears corn, silks and husks removed
Grapeseed or olive oil
Kosher salt and freshly cracked black pepper
¼ cup mayonnaise
? – ½ cup grated cotija cheese
Cayenne pepper to taste
4 lime wedges
Rub corn with oil and sprinkle with salt and pepper. Place on preheated grill and cook for 12-15 minutes or to desired degree of doneness, turning occasionally.
Set up an assembly station and spread corn with mayonnaise, sprinkle with cotija cheese and cayenne pepper.
Serve with lime wedges and squeeze lime juice over corn just before eating.
Cotija cheese is a hard, crumbly Mexican cheese often found in the deli section near feta cheese. Queso fresco is a great substitute. Grated Parmesan cheese can also be used in a pinch.

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Refaved June, 28 2013 by:

Charlotte Lee
Melbourne, VIC, AU
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