Grilled Mexican Street Corn
This summer side dish is reminiscent of your favorite grilled Mexican street corn known as élotes, only off-the-cob.
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6 ears corn-on-the-cob, husks and silk removed
1/2 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon freshly grated lime zest
1/4 teaspoon smoked paprika
Lime slices, if desired
How to make
Spread each cob of corn with about 2 teaspoons Butter with Canola Oil.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all butter mixture ingredients in large bowl; mix well.
Place buttered corn onto grill. Grill, turning often, 10-12 minutes or until all sides are charred and corn is tender.
Cut kernels off corn cob; add to bowl of butter mixture. Stir until combined. Serve at room temperature.
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