Delicious Mexican-style street corn, perfect for barbecues or even as a snack!
- ¼ cups Mayonnaise
- 1 teaspoon garlic powder
- ¼ teaspoons Cumin powder
- ¼ teaspoons Black pepper
- 4 ears Corn, hulls
- 2 tablespoons Olive oil
- 2 tablespoons Melted butter
- Sea salt
- ½ teaspoon Chili powder (more if you prefer)
- ½ cups Grated Cotija Cheese Or Parmesan
- ¼ cups Chopped cilantro
- 4 slices Lime wedges
In a small bowl, combine mayonnaise, garlic powder, cumin powder and black pepper. Put aside.
Peel the corn husks but do not remove them. Pull and discard the silk from each ear and fold the wraps over the ear. Wrap each ear loosely with a damp paper towel. Microwave the corn over medium-high heat for 5 minutes.
Carefully remove the paper towels from each ear of corn. Pull the wraps up to the base of each cobb. Using kitchen twine or a piece of pod, tie the pods together in a bundle to form a handle. Brush corn kernels with olive oil.
Place the corn on the grill over medium heat. Grill the corn for about 5 minutes, turning every 1-2 minutes, until the surface becomes lightly charred. Remove the corn to a large dish. Brush melted butter over corn and spread a layer of mayonnaise mixture on top. Sprinkle each ear with sea salt, chili powder, cotija cheese and cilantro. Serve with lime wedges to squeeze over the corn.