Grilled Mexican-Style Corn
If you’ve never had corn this way you’re missing out because it takes grilled corn to a whole new level of flavor.
4-8 Ears of fresh corn on the cob
¾ C Cotija cheese, crumbled (substitute: Feta)
½ C Mayonaise
½ C Sour cream
3 TBSP Lime juice, fresh squeezed
¼ C Cilantro, chopped
1 TSP Lime zest (optional)
2 Limes, sliced
2 TSP Arizona Rub (we recommend either Chipotle or Chili Lime)
Remove corn husks. Tightly wrap each cob of corn in tin foil with a large pat of butter. Grill over medium-high heat for about 30 minutes turning frequently to cook evenly. Corn should be lightly browned with grill marks when done. While corn is cooking, combine mayonnaise, sour cream, cilantro, crumbled Cotija cheese, lime juice, lime zest (if desired) and Arizona Rub in a bowl. Mix well. When corn is done, remove from grill and unwrap. Brush liberally with mayonnaise mixture and serve immediately with plenty of lime slices.
*Cook times are approximate.