- Servings: 2
|2||Ears Fresh Corn|
|¾ cup||Cotija Cheese, finely grated|
I like to grill ears of corn on my indoor stove-top grilling pan, but outdoor will work too. Brush the grilling pan with olive oil. Brush the husked corn cobs with olive oil.
Place ears of corn on the searing hot grill. Listen for the sizzle. Turn the corn every 3-4 minutes. You want the corn kernels to be seared and soft. You should see some kernels turn brown.
It takes about 15-20 minutes to grill 3 ears on my stove top grill. Spread Cojita Cheese on plate and roll corn back and forth through cheese.
Sprinkle with red pepper (to taste) and spritz with fresh lime juice.
This is a variation on a Cuban way to prepare grilled corn. You can substitute butter for olive oil, if you prefer. You can also garnish with cilantro. Cojito Cheese is a very hard Mexican Cheese and it will stick into the corn as you roll the corn on the plate. It's a delicious as a side dish when you are grilling indoors or outdoors.