Brush the corn with a generous amount of Olive Oil on both sides.
Grill for 10 - 15 minutes. Turning halfway through.
While the corn is grilling, add the mayo, lemon zest, juice of the lemon, a pinch of salt, smoked paprika, chili powder and cilantro in a bowl. Mix together and set aside. *Typically Mexican Street Corn is made with Lime, but we were out so I used the lemon instead. Honestly, I didn't miss the lime. It was so good.
Once the corn is finished cooking. Lather the corn with the mayo mixture on all sides.
Top the corn with Cotija cheese.
Garnish with fresh cilantro. So yummy.
Perfect for any cookout.
*A few optional notes Wanna kick it up spice wise, add more chili powder and cayenne pepper. *
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