Recipe Club

Mexican Corn, by Sarah Jane B.

4 ears fresh corn on the cob
1 cup shredded Cotija cheese (it's sometimes hard to find, so you can use shredded parm too)
2 T mayo
2 T sour cream
Lime zest
Juice from 1 lime
1/4 tsp. chilli powder
1/4 tsp. cumin

1. Cook corn as desired (boiling is fine and tastes great, but if you're grilling, I say grill!)
2. Grate cheese onto a plate big enough to roll the corn around on.
3. Mix mayo and sour cream in a small bowl. Add lime zest and juice. Stir in chilli powder and cumin.
4. When corn is finished and still hot, spread some sauce on the corn (I like to use a pastry brush to get it covered evenly). Roll corn in the shredded cheese. If you want you can sprinkle with a little extra chilli powder, or squeeze some more lime on top.