Corn on the Cob with Cheese and Lime
- 8 ears corn, shucked
- 1 tablespoon oil
- 1/2 cup mayonnaise
- 1/4 teaspoon cayenne
- 1 1/2 cups (about 9 to 12 ounces) shredded cotija (can use feta)
- Lime wedges, as an accompaniment
Lightly brush corn with oil and place on hot grill, turning occasionally, until kernels are browned in spots, about 10 minutes.
Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
Serve corn on the cob with lime wedges.
Recipe courtesy of Gourmet Magazine