Ingredients:
Vegetable oil for cooking grate (or grill pan if cooking indoors)
1/4cup regular or light mayonnaise
3tablespoons sour cream
3tablespoons minced fresh cilantro leaves
1medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4teaspoon chili powder
1/4teaspoon ground black pepper
1/4teaspoon cayenne pepper (optional)
4teaspoons juice from 1 lime
1ounce grated Cojita cheese (about 1/2 cup)
4teaspoons vegetable oil
1/2teaspoon kosher salt or 1/4 teaspoon table salt
6large ears corn , husks and silk removed
Directions:
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. You can also cook indoors on a cast iron grill pan. Your house may smell like roasted corn for a bit. :)
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately
Vegetable oil for cooking grate (or grill pan if cooking indoors)
1/4cup regular or light mayonnaise
3tablespoons sour cream
3tablespoons minced fresh cilantro leaves
1medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4teaspoon chili powder
1/4teaspoon ground black pepper
1/4teaspoon cayenne pepper (optional)
4teaspoons juice from 1 lime
1ounce grated Cojita cheese (about 1/2 cup)
4teaspoons vegetable oil
1/2teaspoon kosher salt or 1/4 teaspoon table salt
6large ears corn , husks and silk removed
Directions:
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. You can also cook indoors on a cast iron grill pan. Your house may smell like roasted corn for a bit. :)
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately
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