Instructions
3-4 ears corn, husked
¾ cup mayo
1 T. fresh lime juice
1 tsp. salt
1 tsp. ancho chile powder
1 T. fresh cilantro, chopped
½ cup Cotija cheese
Grill or smoke corn over medium heat, turning on all sides, until done, about 8-10 minutes. Remove corn and let cool. Carefully cut corn kernels from cob and set aside. In a medium bowl, combine mayo, lime juice, seasonings, corn, cilantro and cheese. Cover and chill for at least 30 minutes or overnight. Pairs well with local beef, like a tri-tip roast, from your local butcher.
Source
Recipe courtesy the N.D. Beef Commission and the Beef Checkoff
