Chile-Spiked Grilled Corn Rolled in Cotija Cheese

1. 1

   Light a charcoal grill or preheat the oven to 500.

2. 2

   In a large pot of boiling water, cook the corn until crisp-tender, about 3 minutes.

3. 3

   Drain well.

4. 4

   Grill the corn, turning frequently, until well-browned, 10 to 12 minutes.

5. 5

   Alternatively, roast the corn on a baking sheet for 10 to 15 minutes, turning the ears occasionally.

6. 6

   Meanwhile, in a small bowl, mix the mayonnaise with the creme fraiche.

7. 7

   Attach corn holders to each ear of corn, or press a bamboo skewer through the centers.

8. 8

   Generously brush the mayonnaise mixture all over the ears and sprinkle with the cheese and chile piquin.

9. 9

   Serve right away, with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.