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There are few better ways to dress grilled corn than slathering it with mayonnaise loaded with cayenne pepper, then rolling it in Cotija cheese and squeezing lime juice over it. After grilling the corn, simply pull back the husks to create a built-in handle and enjoy. What to buy: Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Read more about grilling. - 6 tablespoons mayonnaise
- 1 medium garlic clove, minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cayenne pepper
- 3/4 cup crumbled Cotija cheese
- 6 ears corn, husks on
- 1 medium lime, cut into 6 wedges
- Stir together mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place cheese in a shallow dish that is at least as long as the corn.
- Heat the grill to a medium-high temperature (about 375°F). Before grilling corn, carefully peel back husks of each ear a little more than halfway and remove as much silk as you can without pulling husks off. Pull husks back up.
- Place corn on the grill and close the lid. Every 10 minutes, roll corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move cobs around so they grill evenly.) Cook until husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until corn is cool enough to handle.
- Without detaching husks, peel them back completely, turning them inside out so they form a handle. Brush corn with thin layer of mayonnaise mixture, roll in crumbled cheese, and serve. Pass lime wedges on the side for squeezing over corn.
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