Grilled Mexican Street Corn

Ingredients

• 3 tablespoons spicy chili sauce 
• 6  ears corn on the cob fresh
• 6 servings cilantro leaves fresh for garnish
• 2  juice of lime 
• 0.5 cup kosher salt 
• 6 servings lime wedges for garnish
• 2  lime zest 
• 1.5 cups mayonnaise 
• 1 cup monterey jack shredded plus more for garnish, optional

Equipment

• bowl
• whisk
• grill

Directions

1. Preheat a grill to medium-high heat.
2. Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
3. For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
4. For the corn: Grill the corn until lightly charred on all sides.
5. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
6. Stack the corn on a large plate and sprinkle with the lime salt.
7. Garnish with lime wedges, cilantro leaves and extra cheese if you like.