- 1/4 cup Cache Valley Creamery Butter, soft
- 1/4 cup mayonnaise
- 4 ears corn, husks removed
- 1/2 cup crumbled Cotija cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- fresh cilantro leaves, chopped
- lime wedges
- Preheat the grill to medium heat. Grill the corn directly on the grates, turning occasionally, until charred and cooked through, about 10-12 minutes.
- While the corn is grilling, prepare the sauce by combining mayonnaise and butter in a small bowl. In a separate bowl, combine your chili powder, smoked paprika, salt, and pepper.
- Once the corn is cooked, remove it from the grill and let it cool slightly. Brush each ear of corn with the mayonnaise-butter sauce, coating it evenly. Sprinkle cotija cheese over the corn, then sprinkle with your spice blend. Garnish with chopped cilantro leaves and serve with lime wedges on the side.