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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
- Preheat your grill to medium-high.
- Leaving the stalk attached, remove all but the single, very innermost layer of corn husk and discard.
- Run cobs under water and then put them directly on the grill.
- 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.
- While the corn is still hot, coat each with one to two teaspoons of mayonnaise. Sprinkle it with chilli powder and cheese.
- Squeeze lime wedges over top and serve warm. Enjoy!
