5 corn on the cob
0.5 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
1 Food Prep
If your corn is in the husk, prepare your corn for direct grilling by removing the husk and silk.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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!
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