Mexican Corn

I’ve made a similar dish to this a couple of times, but thought Becky’s version turned out particularly well when we were over there for dinner, so wanted to save it.


4 ears corn


cojita (Mexican cheese)

cayenne pepper

limes, for serving

Set up an assembly line of melted butter (for brushing), mayo (also for brushing), salt, Mexican cheese and cayenne.

Grill corn on all sides until cooked through.

Coat corn with butter, then mayo. Season with salt and pepper. Roll in cheese and garnish with cayenne. Serve with lime.


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