Grilled Mexican Corn
- Yields: 5 Servings
- Cook time: 7 minutes
- Prep time: 10 minutes
Ingredients
- 1 cup Cotija cheese grated fine
- 1 teaspoon salt
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cumin
- 4 teaspoons chili powder
- 5 tablespoons lime juice
- 6-8 ears corn
- 3/4 cup mayonnaise
- 3/4 cup plain yogurt
Instructions
In a small bowl, combine the yogurt, mayonnaise and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6–7 minutes turning every two minutes until kernels start to soften.
Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob. Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.
- Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
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