Cuban/Mexican Grilled Corn

  • 1 package of grated cotija cheese (can be found easily here in Southern California. If you can't find it, substitute with grated Queso Fresco or Italian parmesan or Greek feta)
  • Mayonnaise (or substitute with Garlic butter or light mayo)
  • Ground Cayenne chili powder
  • Lime wedges
There are many methods of grilling corn and you may already have favorite technique. I like to peel of the entire husk and place it on the grill. By keeping the husks on, you're essentially steaming them. However, if I'm strapped for time, I wrap each corn in saran wrap and microwave about 2-3 minutes then place it on the grill. I like to skewer my corns with chopsticks :)

Start by brushing on the mayonnaise or garlic butter. Sprinkle desired amounts of cotija cheese and cayenne chili powder. Serve with lime wedges.

Garlic Butter
  • 1 stick of unsalted butter
  • 2 of pieces peeled garlic
Let butter sit out of the fridge about an 1 hr. to soften. Put ingredients in food processor and mix garlic until finely minced and well distributed. Some garlic butter recipes call for adding salt, pepper, and shallots. A more complex recipe might be good for meats and other dishes, but I keep this simple just for the corn.
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