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Grilled Mexican Sweet Corn with Lime and Cotija Cheese

Serves 8
8 ea Cobs of Sweet Corn
1 T Cayenne Pepper
4 ea Limes, cut into wedges
4 oz Cotija Cheese
1 c Mayonnaise
Gently peel the corn husks back half way down the cob. Remove as much of the silk as you can and reclose the husks. Soak fully submerged in cool water for at least 30 minutes. 
Grill the corn over a medium heat just until corn is tender (15-20 minutes) flipping once about half way through cooking. Peel back the husks, coat lightly with mayo, sprinkle with Cotija and cayenne and Serve with lime wedges.