- 6 corn on the cob
- ⅓ cup mayonnaise
- ½ cup crema or sour cream
- ½ cup cilantro, chopped
- 2 ½ tbsp Chili Lime Chili Crunch
- 1 cup crumbled cotija cheese
- Preheat your grill to medium heat.
- In a bowl, mix together the mayonnaise, crema or sour cream, and Chili Lime Chili Crunch, creating a flavorful mayo mixture.
- Place the corn on the grill and cook for approximately 5 minutes on each side, or until the kernels become bright in color and slightly charred. Make sure to turn the corn occasionally for even cooking.
- Once the corn is grilled to perfection, use a flexible spatula to slather each ear of corn generously with the mayo mixture, ensuring all sides are coated.
- Roll the coated corn in the crumbled cotija cheese, covering the mayo mixture with a layer of deliciously salty cheese.
- Sprinkle the chopped cilantro over the corn, adding a fresh and herbaceous touch.
- For an extra kick of flavor, drizzle additional Chili Lime Chili Crunch over the corn according to your taste preference.