Mexican street corn
- six ears of corn, shelled and cleaned
- half tsp. Mayonnaise
- chili powder
- 1/3 tsp. Grated cotija cheese
- Freshly chopped cilantro
- Lime wedges, for serving
Preheat grill pan to medium. Grill corn, turning often, until lightly charred, about ten minutes.
Brush the corn with a layer of mayonnaise and sprinkle with chili powder, cotija and cilantro. Serve hot with lime wedges.