A quick and easy grilled corn recipe featuring fresh lime juice, cilantro, and crumbly cotija cheese for a vibrant Mexican street food twist.
If the mayo mixture is too thick, thin it with a teaspoon or two of water or additional lime juice for easier spreading. Avoid over-charring the corn; blackened parts should be crispy but not burnt. Turn corn carefully with tongs to keep kernels intact. The lime-cilantro mayo can be made up to a day ahead and refrigerated. Keep cotija cheese refrigerated and crumble just before serving for best texture and flavor. For dairy-free or vegan options, substitute cotija with crumbled tofu or nutritional yeast and use vegan mayo.
Keywords: grilled corn, cilantro lime corn, cotija cheese, Mexican street food, summer recipe, easy grilled corn