Categories: Mexican, Vegetables
Ingredients
- 5 ears fresh corn, husked (I plan to use mini ears of corn, boil in water, then grill slightly on indoor griddle)
- Spread:
- 1/4 cup mayonnaise
- 2 tablespoons Sour cream
- 1/4 teaspoon garlic salt
- Juice from one Lime (1-2 tablespoons)
- Topping:
- 1/4 cup grated Cotija Cheese
- 1 teaspoon smoked paprika (and/or chili powder or Tony's)
- Chopped Cilantro, for garnish (optional)
Directions
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Pierce a wooden skewer halfway into the bottom of each corn cob. (Soak wooden skewers in water for 30 minutes. For mini ears of corn…cut the long skewers in half then poke all the way through the mini ear of corn making handles.)
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Preheat the grill to medium heat, between 350-4050 degrees. Place the corn directly over the heat, cover and let cook for 10-15 minutes turning often until the kernels are spotted brown. If you are using mini ears of corn…boil in hot salted water first, then skewer, then roast/brown.
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Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in a separate small bowl; set aside.
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Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.