Cooking for 5 people
Ingredients
- 5
corn on the cob
- 1 cup
mayonnaise (sour cream can be used instead)
- 1 cup
grated cotija cheese
-
cayenne pepper or chili powder
-
fresh or dried parsley
- 2
limes, sliced
1Food Prep
If your corn is in the husk, prepare your corn for direct grilling by removing the husk and silk.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your shucked corn directly above the coals. Grill your corn for 10–15 minutes, turning every 2 minutes until the kernels soften and become lightly charred. If your corn begins to char before kernels soften, move it to the cool side of the grate and close the lid to allow for additional cooking.
Once your corn is lightly charred and kernels are cooked through, remove it from the grill.
Coat your corn with mayonnaise, then add cotija cheese all over. Top your corn with a sprinkle of cayenne pepper and parsley on one side. Squeeze lime juice on top, and enjoy!
Credit: Recipe created by August DeWindt on behalf of Kingsford® Charcoal.
