Mexican Street Corn
We're grilling up this Mexican street corn ALLLL summer
- 6 ears corn, shucked and cleaned
- ½ c. mayonnaise
- Chili powder
- ⅓ c. Grated cotija cheese
- Freshly chopped cilantro
- Lime wedges, for serving
- Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
- Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.