We discovered this years ago at a street fair somewhere, possibly Street Vibrations, the annual bike festival in Reno Nevada of all places. We immediately came home at set out to recreate it from memory. What we discovered is, there are countless variations that work just fine. So don’t get hung up on having the exact ingredients. As a matter of fact I’m going to give you the basics and you can adjust for your palate. We use mayonnaise as the coating, although butter, Mexican crema, sour cream, or even yogurt would work. Also pre-made seasonings like Tajin and others work when added to the cheese. I have a favorite I get from the local farmers market call “Chili Limon Sol” or chili, lime, and salt. I make large quantities so use your judgement and test as you go. Works well on fruit and vegetables as well as meat!

Basic recipe;

1 cup finely grated Cotija cheese (or other hard dry cheese)

1/4 cup Ancho Chili Powder

1 Tbls New Mexico,  Chipotle,  or other medium to hot chili powder. I don’t use cayenne typically, but feel free.

1-2 Tbls lime zest or 1-2 tsp “True Lime” powder.

Salt as necessary (the cheese is salty but you will probably need more)

Optional: Add dried oregano and or chopped fresh cilantro.

6 ears corn

Mayo or melted butter for coating.

Combine all the dry ingredients thoroughly in a bowl or a large empty shaker. Grill the corn as per your preference. I husk it completely and put on a hot grill until there are some charred kernels all over and around. Remove from the  grill and set on a cookie sheet, let cool just a minute or two. Slather with the mayo or butter. Spoon or shake on the seasoning mix and press in, rolling the corn to cover all sides. Serve.

Enjoy- RTK