Let's get grilling

1 In a small bowl, combine the yogurt, mayonnaise and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
2 Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6–7 minutes turning every two minutes until kernels start to soften.
3 Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob. Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.
Cooking for 5 people


  • Cotija cheese grated fine
    1 cup
  • salt
    1 teaspoon
  • cayenne pepper
    2 teaspoons
  • ground cumin
    2 teaspoons
  • chili powder
    4 teaspoons
  • lime juice
    5 tablespoons
  • corn
    6-8 ears
  • mayonnaise
    3/4 cup
  • plain yogurt
    3/4 cup
Region: SouthwestMain Ingredient: VegetablesOccasion: Picnic/July 4thMeals & Dishes: DinnerTagline: Traditional Mexican street food in your own backyard.Pitmaster Note: This traditional Mexican street fare is typically made with mayonnaise, chili powder and Cotija cheese. This recipe decreases theMeals & Dishes: SidesCooking Method: GrilledPopular Collections: Quick & EasyOccasion: Quick & EasyMeals & Dishes: Sides & SnacksCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

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