I’ve always loved this recipe for Mexican grilled corn, and this summer I made it quite a bit. Right now on the east cost corn is as sweet as it can be so the blend of sweet, spicy and creamy packs quite the treat. All you need is corn (boiled, steamed or grilled- although grilled is preferred) – brush it with mayonnaise, roll it in grated Cotija cheese (some people use Parmesan cheese and while its a tasty alternative, its not quite the same). Finish this off with a healthy sprinkle of Arbol chile powder and a squeeze of fresh lime juice. It’s so good, I promise!
