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
- Preheat grill to medium (about 400 450 degrees F).
- Set each ear of corn on a sheet of foil. Brush the corn with oil. Then, roll the corn tightly into little packages.
- 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.
- Set aside to cool and prepare the sauce (below). Once cool, using a knife, carefully remove the kernels from the husk.
