Ingredients

  • 6 ears of fresh sweet corn, shucked

  • ½ cup mayonnaise

  • 2 Tbsp freshly squeezed lime juice

  • ½ cup Cotija cheese, grated

  • 2 Tbsp. Zócalo Spice Blend, more as needed

  • ¼ cup cilantro, chopped

  • lime wedges to serve

*Click on the spice(s) for more suggested uses

Directions:

  • Cook the corn by simmering in a large pot of salted water until tender, this should take only about 3 minutes. Conversely the corn can be cooked on a hot grill for roughly 5 - 8 minutes turning every 1 to 2 minutes to cook evenly on all sides. Some grill marks are desirable but take care not to overcook the corn as the kernels start to become tough.

  • Whisk together the mayonnaise and fresh lime juice, set aside.

  • When the corn is finished cooking, thoroughly coat each warm ear of corn with the mayonnaise mixture.

  • Next, sprinkle each cob with Cotija cheese to coat on all sides.

  • Season each cob generously on all sides with Zócalo Spice blend.

  • Finish the corn by sprinkling each ear with chopped cilantro

  • Serve with additional Zócalo spice blend and lime wedges.