Ingredients:

  • 4 large ears of corn, husked
  • Olive oil or melted butter for brushing
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled queso fresco or cotija cheese
  • 1 teaspoon chili powder
  • 1 tablespoon freshly squeezed lime juice
  • Lime wedges for serving
  • Additional chili powder for garnish

Instructions:

  1. Preheat the grill to medium-high heat.
  2. Husk the corn and remove any silk.
  3. Brush the corn with olive oil or melted butter using a basting brush.
  4. Place the corn on the hot grill; cook for 10-15 minutes, turning occasionally until lightly charred and tender.
  5. While the corn is grilling, prepare the topping by combining mayonnaise, cheese, chili powder, and lime juice in a mixing bowl.
  6. Mix until smooth and creamy.
  7. Once the corn is done, remove it from the grill using tongs.
  8. Quickly slather the corn with the mayonnaise mixture while hot.
  9. Garnish with extra cheese, a sprinkle of chili powder, and serve with lime wedges.