Categories: Sides

Ingredients

• 3/4 cup finely grated Parmigiano-Reggiano
• 3/4 cup crumbled cotija cheese
• 1/2 tsp black pepper
• 4 ears corn, husked and halved
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 2 tbsp mayo
• Cayenne pepper
• 1/4 cup chopped fresh cilantro leaves
• 1 lime, cut into 8 wedges

Directions

1. Preheat a large cast-iron skillet over high heat. On a plate, combine the Parm, cotija, and black pepper.

2. Use a brush to coat the pieces of corn with oil or get them greasy with your hands. Season with the salt and lay as many pieces as will fit comfortably in the skillet. Cook, turning every 2 minutes, until some bits are blackened and the corn is cooked, about 8 minutes total.

3. Working quickly, brush each piece with a thin layer of mayo, then roll the corn in the cheese mixture and sprinkle with cayenne to taste. Put all the cheesy corn on a platter, garnish with the cilantro and serve with lime wedges for squeezing.

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