Mexican Grilled Corn

  • Vegetable oil, for brushing
  • 1 teaspoon chile powder
  • ½ teaspoon cayenne powder
  • 8 ears of corn, husked
  • ¼ cup mayonnaise or unsalted butter
  • ½ cup crumbled cotija cheese, Parmesan, or ricotta salata
  • lime, cut into 8 wedges

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chile powder and cayenne in a small bowl. Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve

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