Brush grilled corn on the cob with Tessemae’s Mayonnaise, and sprinkle with crumbled cotija cheese, lime juice and spices.

Makes: 6 servings, 1 ear of corn each            
Active Time: 20 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

INGREDIENTS

6 ears corn, shucked
2 teaspoons avocado oil or organic canola oil
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon coarse kosher salt
3 tablespoons Tessemae’s Organic Mayonnaise or Habanero Mayonnaise
1/2 lime
¼ cup crumbled Cotija cheese, optional
2 tablespoons chopped cilantro, optional  

METHOD

1. Preheat grill to high heat. Brush corn with oil. Grill the corn, turning often until charred and cooked, 8 to 10 minutes.
2. Meanwhile, mix chili powder, cumin and salt in a small bowl.
3. Brush Tessemae’s mayonnaise all over the corn. Squeeze lime all over the corn. Sprinkle with Cotija cheese and spice mixture, turning to coat each surface. Sprinkle with cilantro.