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Mexican-style grilled corn

Buttery, smoky corn combined with creamy salty goat cheese with a kick of spice really brings this veggie to life. 

SERVES
4
 TO
5

Ingredients

  • Corn cobs
  • Mayonnaise
  • Chilli powder
  • Crumbled goat cheese (cotija and queso fresco are traditional)
  • Lime wedges, for garnish

Directions

  1. Preheat your grill to medium-high.
  2. Leaving the stalk attached, remove all but the single, very innermost layer of corn husk and discard.
  3. Run cobs under water and then put them directly on the grill.
  4. Cook for five minutes at a time, rotating to lightly char all kernels. Remove any husk/silk that didn't burn away on the grill.
  5. While the corn is still hot, coat each with one to two teaspoons of mayonnaise. Sprinkle it with chilli powder and cheese.
  6. Squeeze lime wedges over top and serve warm. Enjoy!