1 cup crumbled Cotija cheese, divided into ⅔ cup and ⅓ cup
½ cup mayonnaise
½ cup sour cream
½ cup cilantro or parsley leaves, minced, plus more for garnish
2 tsp lime zest
1 tsp ancho chile powder
lime wedges, for serving
1Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper to taste.
2In a small bowl, stir together ⅔ cup of the Cotija cheese with mayonnaise, sour cream, cilantro or parsley, lime zest, and chile powder until well combined.
3Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, about 8-10 minutes.
4Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to your favorite platter. Garnish each cob with a sprinkle of the remaining Cotija cheese, ancho chile powder and more cilantro, then serve with lime wedges. Enjoy!
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