Mexican Grilled Corn

• FOR THE BUTTER:
• 1/4 cups Mayonnaise
• 1/4 cups Unsalted Butter, Softened To Room Temperature
• 1/4 cups Freshly Squeezed Lime Juice
• 3 teaspoons Chili Powder
• 1 teaspoon Smoked Paprika
• 1/4 teaspoons Cayenne
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Cumin
• FOR THE CORN:
• 4 ears Corn On The Cob, Husked And Cleaned
• 1 pinch Cotija Cheese, Freshly Grated
• 1 pinch Cilantro, Finely Chopped
• 1 pinch Salt To Taste

1. For the butter:
2. Mix together the butter ingredients in a medium sized bowl until well combined. Divide evenly into two bowls. Set aside.
3. For the corn:
4. Using half of the butter, slather it on the cleaned/husked corn. Wrap each piece of corn in a sheet of foil. Make sure the foil is completely sealed.
5. Preheat grill to medium - medium high heat (about 450 F).
6. Once grill is hot put the corn on and cover the grill. Grill for 15 - 20 minutes, or until the corn is tender, flipping halfway through. Remove from heat.
7. Let it sit for about 5 minutes to cool slightly. Carefully unwrap each cob of corn and brush on the other half of the butter. Top with freshly grated cotija and cilantro. Serve immediately and enjoy!

butter, ubc, ubc, ubc, chili powder, paprika, ubc, garlic, cumin, corn, cob, cotija cheese, cilantro, salt

Taken from tastykitchen.com/recipes/sidedishes/mexican-grilled-corn/ (may not work)