Hi my loves! This summer, you MUST get outside and grill some beautiful corn! This preparation of eating whole corn on the cob is a mix of my experience eating road-side roasted corn in India with my love for Mexican flavors (i.e. the salty Cotija cheese!). This is an easy appetizer to complement your grilled vegetables and meat at your next outdoor soiree. Enjoy!
4 corn on the cob, husks removed but stem attached for easy handling on the grill
1 tablespoon cayenne pepper
1/4 cup crumbled cotija cheese (available at most mexican supermarkets)
1 lemon, cut in half
Grill the corn on the cob directly on the grill until done to your liking. Meanwhile, prepare your cayenne-lemon paste. In a small bowl, juice the lemon halves and add the cayenne pepper. Using one of the lemon halves as a ‘spoon’, mix these two ingredients into a paste and reserve this lemon half to apply the paste to the corn! Just leave it in the bowl.
Once your corn is grilled, apply the cayenne-lemon paste to the corn using the lemon half. Finish the preparation by sprinkling the beautiful cotija cheese on top and enjoy hot! 🙂