Mexican-Style Street Corn Dip

Ingredients

• 4 earscorn, husk removed and cleaned
• 4 sheets of foil, about 8 inches long
• 1 tbsp avocado oil
• 2 tbsp mayonnaise
• 2 clove sgarlic, minced
• 1/2 tsp lime zest
• 2 tbsp lime juice
• 1 tsp kosher salt
• 1/2 tsp chili powder
• 1/8 tsp cayenne pepper (optional)
• 3 tbsp cotija cheese, finely gratedparmesan works too
• 2 tbsp cilantro, finely chopped
• Tortilla Chips, for serving(I like Siete grain-free tortillas)

Instructions

1. Preheat grill to medium (about 400 450 degrees F).
2. Set each ear of corn on a sheet of foil. Brush the corn with oil. Then, roll the corn tightly into little packages.
3. Place the foil wrapped corn onto the grill and cook, covered for 8 minutes total, rotating after 4 minutes. Carefully remove corn from foil and cook for an additional 2 minutes per side, until a nice char appears.
4. Set aside to cool and prepare the sauce (below). Once cool, using a knife, carefully remove the kernels from the husk.