directions

1. Preheat your gas grill to high, or prepare a charcoal grill for medium-high heat. Lightly oil the grates to prevent sticking. In a small ramekin, mix together the chili powder and cayenne.
2. Place the corn on the grill, rotating the ears every few minutes until the kernels are tender and showing some char marks (roughly 10 minutes). Once done, take them off the heat and promptly coat each ear with about 1.5 teaspoons of mayonnaise. Top with a tablespoon of cheese and a light dusting of the spice blend. Finish with a fresh squeeze of lime juice before serving.

*Tip

Where to find these ingredients?

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