Mexican Street Corn

 


Ingredients:

4 ears of corn, husks removed
1 tablespoon avocado oil
1/3 cup mayonnaise
1/2 teaspoon chipotle chili powder
1/2 lime, juiced
1/2 cup Cotija or Parmesan cheese, finely grated
Fresh cilantro, finely chopped


Preparation:

Preheat the grill to medium-high heat. Brush each ear of corn with avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides. Remove the corn and let it cool. In a bowl mix the mayo, chili powder and lime juice. Once the corn has cooled you can insert a skewer into one end, pushing it towards the middle. Brush the corn all over with the mayo mixture and then roll it in grated cotija or Parmesan cheese. Sprinkle on some cilantro and enjoy.

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