Elote (Mexican Grilled Corn)

Ingredients

Vegetable oil, for brushing

1 teaspoon chile powder

½ teaspoon cayenne powder

8 ears of corn, husked

¼ cup mayonnaise or unsalted butter

½ cup crumbled cotija cheese, Parmesan, or ricotta salata

1 lime, cut into 8 wedges

Pastry brush

Directions

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chile powder and cayenne in a small bowl.

Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve.