Esquites/Mexican Grilled Corn
Serves 6 to 8
12 ears of corn
1/2 cup mayonnaise
1/2 cup Cotija or feta cheese, crumbled
Juice from half of a lime
1/4 tsp cayenne
- Shuck the corn, removing both husks and silks, and then soak the ears in water for at least 30 minutes. This keeps them from burning on the grill.
- Grill on high for 8 to 10 minutes, turning often. What you’re looking for is a mix of char and deep yellow kernels. When the corn is done, allow it to cool, and then cut the kernels off the ears.
- Mix together mayonnaise, Cotija cheese, lime juice, and cayenne, adjusting to taste. Mix with corn, and garnish with cilantro before serving.