Mexican Street Corn
Queso Fresco or Cotija Cheese
Make the corn
Boil the corn for about 25 minutes or until it is fork tender. Once the corn is done boiling. Finish it off on a stove top grill (or George Foreman) to get grill marks on each side.
Make the sauce
In a bowl, mix the mayo, minced garlic, and chipotle pepper until all ingredients are combined.
In a separate bowl, crumble up the queso fresco or cotija cheese. Be sure to use a shallow bowl so you can roll the corn in it.
Finishing the dish
Brush the corn with the mayonnaise mixture then roll it around in the queso fresco. If you like more cheese, feel free to sprinkle more on top .
Sprinkle the corn with more chipotle pepper. Squeeze fresh lime juice over top. Then garnish with diced cilantro.
Last step: ENJOY!!