Chowhound’s Grilled Corn with Cayenne, Lime, and Cotija

I’m a huge fan of appreciating ingredients for what they are. For example, when I’m having corn I like tasting the corn. I’m a believer in simple is best. That said, I also love experimenting with flavors. I love trying things I’ve never tasted before. So when my sister brought this to a recent gathering I was ecstatic. I love corn on the cob grilled in the husk, seasoned with a little pat of butter that melts into the cracks of the kernels and topped with a sprinkling of salt. As it turns out I also like it smeared with a spicy mayo, rolled in Cotija cheese, and brightened with a squeeze of lime.

As found on

As organic as possible:

6 tablespoons mayonnaise
1 medium garlic clove, minced
3/4 teaspoon kosher salt
3/4 teaspoon cayenne pepper
3/4 cup crumbled Cotija cheese (about 4 ounces)
6 ears corn, husks on
1 medium lime, cut into 6 wedges

Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn.

Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.

Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.

Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.

Grandma’s Garlic-Soy Marinade

My grandma on my father’s side was a wonderful cook. Although I remember eating at her home for every single holiday and many days in between, most of the cooking by that time was done by my aunts and mother. So, the few recipes of hers that have been shared with me are precious. This marinade is suitable for pork and chicken. I used it for a pork loin here, but my aunt and father shared fond memories of this recipe being used on chicken, cut up and in a rotisserie basket on a grill. They could watch it go round and smell the transformation of delicious, succulent meat. The longer it can marinate the more flavorful it gets.


1 Tbsp vinegar

¼ tsp pepper

3 cloves garlic, minced

¼ cup salad oil

¼ cup soy sauce

2 Tbsp catsup

1 pork loin

This recipe can be easily doubled. For a 2 lb pork loin, I prepared 2x the amount of marinade to make sure it was well covered. Place all the ingredients in a bowl and whisk together. Place meat in a plastic Ziploc bag and pour in marinade. Let the air out and zip shut, move the meat all around to make sure the marinade is all over it. Place the whole meat and marinade-filled bag on a dish with sides (in case of leakage) and place in the fridge. The longer you can let the meat soak in all of the flavor, the more tasty it will be. Overnight is preferred, but a couple hours will do… and I’m sure 30 minutes is still worth doing if that’s all you got!

Preheat the oven to 425˚. Place the marinated pork loin on a baking sheet and place it in the oven for 25-30 minutes, until the center is no longer pink. Let the pork rest for about 10 minutes after coming out of the oven. Enjoy the deliciousness.