Grilled Corn on the Cob with Cheese and Lime

Summer is around the CORNer so that means it's time to start shucking! This popular street food snack found in Mexico can be made in your backyard with ease all summer long. The person that came up with this classic combo is after my own heart. Mayo...check. Cheese...check. Citrus...check. Viva Mexico!

Grilled Corn on the Cob with Cheese and Lime

• 4 ears of corn in the husk
• 1/4 cup mayonnaise, (You can sub sour cream if you want to keep it on the light side)
  
• 1/8 teaspoon cayenne, or to taste
• 3/4 cup shredded cotija or feta

• Accompaniment: lime wedges

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.

Grilled Corn on the Cob with Cheese and Lime