Ingredients

• 4 ears sweet corn
• 1/4 cup mayonnaise
• 1/2 teaspoon lime juice
• 1/8 teaspoon cayenne pepper of chile powder
• salt, to taste
• 2/3 cup crumbled cotija anejo cheese
• lime wedges
• extra cayenne pepper of chile powder, for sprinkling
• fresh finely chopped cilantro for optional garnish

Directions

1. Soak corn (in husks) in cold water for 25-30 minutes.

2. Prepare a medium-hot grill. Peel back the corn husks leaving them attached at the end. Remove the silk. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine. Place the ears on the grill. Cook 20-25 minutes, turning several times to ensure even roasting. The kernels should be soft when fully cooked.

3. If you’d like the kernels more charred, then simply follow the above instructions, but cook in husks for 15 minutes only. Then cool ears slightly, pull back the husks (to use as handles) and place the ears directly on the grill (with husks overhanging the side) for 5-7 minutes, or until they reach desired level of charring.

4. Place crumbled cheese on a plate large enough to fit an ear of corn. In a small bowl mix the mayonnaise, lime juice, cayenne pepper or chile powder, and salt. When the corn is cooked, brush each ear with some mayo sauce then roll in the cheese. Serve with lime wedges, additional cayenne pepper or chile powder, and fresh finely chopped cilantro.

5. • Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.

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