MEXICAN-STYLE GRILLED CORN

This classic street food is often served on a stick to make it easier to walk around eating the portable snack. If you don’t have a grill, the corn can be cooked in a cast iron skillet set over high heat instead.

1 cup mayonnaise

1 cup sour cream

1 1/2 cups crumbled Cotija cheese (grated Parmesan cheese may be substituted)

1/4 cup lime juice

1/8 teaspoon cayenne (optional)

2 tablespoon vegetable oil

8 ears corn, husked

Lime wedges, for serving

In a large bowl, combine the mayonnaise, sour cream, cilantro, Cotija cheese, lime juice and cayenne. Preheat grill to high for at least 5 minutes. Brush the corn with vegetable oil. Grill the corn, turning every minute or two, until lightly charred in places, about 5 minutes int total. Toss the grilled corn with the mayonnaise mixture. Serve immediately with with lime wedges and plenty of napkins.

Tip: You can serve corn on skewers. Stick the skewer on the back of the corn.

Makes 8 servings.

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