Mexican Style Corn
So simple and yet so classic, this grilled corn is an example of classic Mexican street food at its most basic and tasty. For a healthy option, try subbing fat-free Greek yogurt for mayonnaise.
Café Habana, New York City
- 4 ears fresh Sunshine Sweet corn, husked
- 1/4 cup mayonnaise
- 4 ounces cotija* (queso anejado) or feta cheese
- 1 teaspoon chili powder
- 4 lime slices
Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using a knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear. Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt 1 to 2 minutes. Serve with lime.