Grilled Mexican Street Corn

• 1/2 cup kosher salt
• Zest of 2 limes
• 1 1/2 cups mayonnaise
• 3 tablespoons spicy chili sauce
• Juice of 2 limes
• 6 ears fresh corn on the cob, shucked and silks removed
• 1 cup shredded Monterey Jack, plus more for garnish, optional
• Lime wedges, for garnish
• Fresh cilantro leaves, for garnish

1. Preheat a grill to medium-high heat.
2. For the lime salt: Add the kosher salt and lime zest to a spice grinder.
3. Pulse a few times to combine.
4. Set aside in a small bowl.
5. For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined.
6. Set aside.
7. For the corn: Grill the corn until lightly charred on all sides.
8. Cut the ears in half and transfer to a large bowl.
9. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
10. Stack the corn on a large plate and sprinkle with the lime salt.
11. Garnish with lime wedges, cilantro leaves and extra cheese if you like.

kosher salt, limes, mayonnaise, chili sauce, corn, shredded monterey, lime wedges, cilantro

Taken from www.foodnetwork.com/recipes/robert-irvine/grilled-mexican-street-corn.html (may not work)