Corn on the Cob with Cheese and Lime

These messy but irresistible ears of corn coated with cheese are a popular street snack in Mexico. For our recipe we used cotija, a crumbly, pungent, aged-curd cheese that can range in consistency from soft to very hard, depending on the brand. (We made ours with Los Fortales, a hard variety available at cheese shops and some specialty foods shops.) You can, however, substitute feta, which is more widely available. This recipe can be prepared in 45 minutes or less.

Preparing Time: -
Total Time: -
Served Person: Serves 2

Mexican Side Vegetarian Kid-Friendly Quick & Easy Backyard BBQ Corn Summer Grill Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

1/4 cup mayonnaise
1/8 teaspoon cayenne, or to taste
accompaniment: lime wedges

Carbohydrate 63 g(21%)
Cholesterol 122 mg(41%)
Fat 58 g(88%)
Fiber 7 g(28%)
Protein 30 g(61%)
Saturated Fat 23 g(115%)
Sodium 1733 mg(72%)
Calories 851

Preparation Prepare grill. Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes. While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija. Brush mayonnaise mixture onto hot corn and sprinkle with cojita. Serve corn on the cob with lime wedges.

Corn on the Cob with Cheese and Lime

Ingredients

Nutrition facts