GRILLED CORN WITH COTIJA
In spite of the raccoons raiding our cornfield on a regular basis, we’ve had enough ears to enjoy eating all summer. Here’s a favorite using Cotija (Mexican) cheese. You can also boil the corn.
6 ears corn, shucked
1/2 cup each melted butter and mayonnaise
1 generous cup Cotija cheese, grated
Sprinkling of cayenne (opt)
Lime wedges (opt)
Grill corn over medium high heat until lightly charred all over. Don’t grill too long, about 8 minutes should work to keep the corn juicy. Roll in butter, then brush with mayonnaise and sprinkle with Cotija. Sprinkle with cayenne to taste. Serve with lime wedge for squeezing over corn.