- 4 ears husked yellow corn
- 4 wooden skewers
- 8 tablespoons homemade or prepared mayonnaise
- 1 cup grated or shredded Cotija cheese
- 2 tablespoons chili powder
- 1 lime, cut into wedges
Preheat a grill over medium heat or to 350 degrees F.
Grill the corn rotating the ears, periodically. When the corn is slightly brown, but not burned, take the corn off heat and let it sit on side of grill for 15 minutes. Corn is done when the kernels are juicy.
Insert a wooden skewer into each cob so that corn can be held by the stick in 1 hand. Apply about 2 tablespoons mayonnaise to each ear of corn, then roll them in the cheese until completely covered on all sides. Lastly, sprinkle each ear evenly with about 1/2 tablespoon chili powder and serve with lime wedges.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Habana Outpost
Recipe courtesy of Bobby Flay