Grilled Spanish Corn
  • 6 tablespoons mayonnaise (homemade or store-bought)
  • 1 medium garlic clove
  • ¾ teaspoon kosher salt
  • ¾ teaspoon cayenne pepper
  • ¾ cup crumbled Cotija Cheese (about 4 ounces) (Feta or parmesan will also work!)
  • 6 ears corn, husks on
  • 1 medium lime
  1. Stir together mayonnaise, garlic, salt, cayenne until well combined. Place cheese in a shallow dish. Strip off outermost layers of the husk on each ear and soak the corn in water until ready to grill.
  2. Heat grill to medium high (350-450 degrees).
  3. When ready, remove corn from the water and place (still covered with husk) onto the grill. Rotate ears by a third every ten minutes. Cook until husks are moderately charred.
  4. Without removing husks, pull each husk down to form a handle while removing silk at the same time. Working quickly, brush each ear with a thin layer of the mayonnaise mixture. Sprinkle cheese over or roll each ear in the cheese. Serve immediately with a wedge of lime for squeezing over corn.
Recipe by Wolff's Apple House at