Mexican Street Corn
This simple dish, sold by street vendors in Mexico, tastes amazing–grilled ears of sweet corn spread with cayenne-spiked mayo and rolled in cotija cheese. And it’s easy to prepare at home. To quickly grate the cheese, place small chunks in a food processor and pulse until very fine. If you can’t find cotija, crumbled feta is a good substitute.
- 8 ears of corn, husks and silks removed
- 2 Tbs. canola oil
- 1/2 cup mayonnaise
- 1/4 tsp. cayenne pepper, plus more, to taste
- 1/2 lb. finely grated cotija or crumbled feta
- Lime wedges for serving
Prepare a medium-hot fire in a grill.
Rub the corn with the oil and place on the grill. Cook, rotating the ears a quarter turn every 2 to 3 minutes, until the corn is nicely grill-marked and the kernels are tender, about 10 minutes total.
Put the mayonnaise in a small bowl and season as desired with the cayenne pepper. Place the cheese on a plate. Lightly spread each ear of corn with the mayonnaise, then roll in the cheese to lightly coat. Serve immediately with lime wedges. Serves 8.