Elote (Mexican Street Corn)
- 10 minutes Prep | 10 minutes Cooking
- 4 Servings
Heat the grill to medium-high heat. Grease the ears of corn with oil and place them on the grill. Grill the ears, turning as needed, for 7-10 minutes or until tender. Spread the crumbled cheese on a plate. Cover the ears of corn with mayonnaise, then roll the ears in the cheese and sprinkle lemon pepper or cayenne on top. Garnish with cilantro and lime juice, if desired.