Ingredients
Equipment
Method
- Remove husks and silk completely from each ear of corn. Rinse under cold water and pat dry with paper towels. Insert wooden skewers into the core end of each ear for easy handling during grilling and serving.
- In a medium bowl, whisk together mayonnaise, minced garlic, and half the lime juice until smooth. This base mixture can be prepared up to 24 hours in advance and refrigerated.
- Preheat your grill to medium-high heat (approximately 400°F). Grill corn ears for 12-15 minutes, turning every 3-4 minutes to achieve even charring. Look for beautiful golden-brown char marks and tender kernels that pierce easily with a knife tip.
- While corn is still hot from the grill, use a pastry brush or spoon to generously coat each ear with the prepared mayo mixture. The heat will help the coating adhere perfectly to every kernel.
- Immediately roll each coated ear in crumbled cotija cheese, ensuring complete coverage. The warm corn will help the cheese stick naturally to the creamy base.
- In a small bowl, combine chili powder, smoked paprika, and cayenne pepper. Sprinkle this mixture evenly over each ear, using a light hand initially and adding more to taste.
- Drizzle remaining lime juice over each ear and garnish with fresh cilantro. Serve immediately with lime wedges on the side.
Notes
For best results, use fresh corn and apply toppings while corn is still hot for proper adherence. Can substitute grill with cast-iron skillet over high heat or broiler. Cotija cheese can be replaced with queso fresco or feta. Prepare mayo mixture up to 24 hours ahead. Corn can be grilled up to 4 hours ahead - reheat before applying toppings.
