4earscornhusked (or 3 cups of frozen corn, see note)
2teaspoonslime juiceplus extra lime wedges for serving if desired
1teaspoonchili powderplus extra for sprinkling (ancho, chipotle, your favourite mix)
saltto taste (omit if using Feta cheese)
½cupCotija cheesecrumbled (Substitute: Feta)
1tablespooncilantrofinely chopped (for garnish, if desired)
Preheat your grill to medium-high heat.
Brush grill grates with oil using a heat-proof barbecue brush or a folded coffee filter dipped into oil.
Grill corn, turning every few minutes, until the ears are cooked through and are slightly charred. Remove cooked corn from grill and set aside to cool.
Meanwhile, in a medium bowl, combine the mayonnaise, lime juice and chili powder. Set aside.
Stand an ear of corn up lengthwise on a cutting board (flat end down), and hold it from the top with your non-dominant hand. Carefully, use a large kitchen knife to cut the kernels of corn off of the cob, and place into a large mixing bowl. Repeat with all ears of corn.
Combine the corn with the mayonnaise mixture, and season with salt as desired.
Spoon a layer of the corn mayo mixture into small cups. Sprinkle a layer of cheese, cilantro (optional), and more chili powder (if desired), then add another layer of corn and continue layering ingredients until the cups are full.
Serve immediately with lime wedges, and refrigerate unused portions promptly. Leftovers will last about 1-2 days in the fridge.
Tips for Grilling Corn:
For chewy, charred corn remove the husk (and silk) from the cobs and place directly on the grill.
For juicy, tender corn either leave the husks on or wrap the ears in tin foil.
To grill corn with the husks on, soak the ears in water for about 15 minutes. Then gently peel back the husks (don't remove them!) and remove the silks inside (the stringy bits). Discard the silks, and pull the husks back up to cover the corn. Place on the grill and continue with recipe instructions.
To Make Recipe with Frozen Corn:
Rinse 3 cups of frozen corn under warm water to quickly defrost it. Drain thoroughly.
Melt 1 tbsp of butter in a medium skillet over medium-high heat.
Add the drained corn to the pan. Cook for 5-10 minutes. The corn will be juicier when cooked for less time, but will take on tasty browned bits if you leave it in the pan longer.
Remove from heat and allow to cool. Then add to mayonnaise mixture and continue with the recipe.