We’ve already made this a couple times this summer, and have become big fans. All the family likes corn on the cob (surprisingly, even the kids), so this is a terrific side dish, although my kids don’t like the topping, so I leave it off for them, and add extra to ours.
Grilled Mexican Corn on the Cob
6 large ears of fresh corn, husks and silk removed
1 T. olive oil
1/2 c. mayo
2 T. cilantro, minced
1 T. fresh limes juice
1 garlic clove, minced
1 t. chili powder
1 oz. queso fresco, Mexican farmer’s cheese, or feta, crumbled (about 1/4) c.
Adjust your oven rack to 5 inches below the broiler, and heat it to high. Line a baking sheet with foil, brush the corn on all sides with the oil, and place under the broil until browned on one side, about 10 minutes. Flip the corn, and broil another 10 minutes.
While the corn broils, stir together the mayo, cilantro, garlic, lime juice, chili powder, and 1/4 t. salt. Add the cheese and stir to combine.
Remove the corn from the oven, and brush on all sides with the mayo mixture. Return to broiler for one more minute, or until the cheese is warm and slightly browned. Season with salt and pepper and any remaining sauce.
taken from America’s Test Kitchen Annual, 2009