This Grilled Mexican Corn, with its awesome sauce, was one of my favorite recipes from Chris Lilly and Kingsford University.

I tried this Grilled Mexican Corn recipe while at Kingsford University and I was IN LOVE! Thank you to Chris Lilly from Big Bob Gibson’s BBQ and Kingsford Charcoal for sharing this awesome, and lower calorie version of Grilled Mexican Corn, Street-fare style.

This traditional Mexican street fare is typically made with mayonnaise, chili powder and Cotija cheese. This recipe decreases the fat and amps-up the flavor by cutting the mayonnaise with yogurt and limejuice, and using a seasoning blend of chili powder, cumin and cayenne pepper.

Makes 5-6 main courses or 10-12 side dishes
Prep Time: 10 minutes
Cook Time: 6-7 minutes

Ingredients:
3/4 cup plain yogurt
3/4 cup mayonnaise
5 tablespoons lime juice
1 cup Cotija cheese grated fine
4 teaspoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon salt
6-8 ears corn

Directions:
1) In a small bowl combine the yogurt, mayonnaise, and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
2) Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6-7 minutes turning every two minutes until kernels start to soften.
3) Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.  Sprinkle each corn cob liberally with the Cotija cheese mixture, and they are ready to serve.

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