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Flavorful Grilled Corn with Cotija Cheese and Chili Lime Mayo

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A smoky, creamy, tangy, and spicy grilled corn recipe topped with a homemade chili lime mayo and salty Cotija cheese, perfect for summer gatherings and easy cookouts.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • ½ cup Cotija cheese, crumbled
  • ½ cup mayonnaise, preferably full-fat
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • Zest from half a lime
  • 1 teaspoon chili powder (ancho chili powder recommended)
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt, or to taste
  • 2 tablespoons fresh cilantro, finely chopped (optional, for garnish)
  • 2 tablespoons butter, melted
  • Pinch of cayenne pepper (optional for extra heat)

Instructions

  1. Preheat your grill to medium-high heat, about 375°F to 400°F (190°C to 205°C), which should take about 10 minutes.
  2. Husk the ears of corn, removing all silk strands. Rinse under cool water and pat dry.
  3. In a mixing bowl, whisk together ½ cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon salt, and lime zest from half a lime until smooth. Add a pinch of cayenne pepper if desired for extra heat. Set aside.
  4. Brush each ear of corn with melted butter using a basting brush.
  5. Place the corn directly on the grill grate. Turn every 2-3 minutes to get an even char on all sides. Grill for 10-12 minutes until kernels are tender and slightly blackened.
  6. While the corn is still warm, generously coat each ear with the chili lime mayo using a brush or spoon.
  7. Sprinkle crumbled Cotija cheese over the mayo-coated corn so it slightly softens from the warmth.
  8. Garnish with chopped fresh cilantro if desired and serve immediately.

Notes

Make the chili lime mayo up to 2 days in advance and keep refrigerated. Use fresh lime juice and zest for best flavor. Rotate corn frequently on the grill to avoid burning. If flare-ups occur, move corn to a cooler part of the grill. For indoor cooking, use a preheated cast-iron grill pan or broil in the oven for 8-10 minutes, turning halfway. To make dairy-free, substitute Cotija with vegan cheese or toasted sesame seeds and use plant-based mayo.

Nutrition

Keywords: grilled corn, cotija cheese, chili lime mayo, summer side dish, barbecue, easy recipe, smoky corn, Mexican street corn

Find it online: https://goldensimmer.com/flavorful-grilled-corn-with-cotija-cheese-best-easy-chili-lime-mayo-recipe/