Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
4 ears of corn, already shucked and cleaned.
1 – 8 oz. bag of Cotija Cheese
1 bag of Chile Lime Chicharrónes or Spicy Pork Rinds
Chopped Cilantro
1 Lime, sliced in quarters
2 Tbsp. Dukes Mayo or any Mayonnaise
1 Tbsp. Tajín or Chile Lime Seasoning
Process:
Step 1: Light a small charcoal fire on your grill or BBQ pit. Gas grills work fine as well!
Step 2: Fill a Quart-sized Ziploc bag with Chicharrónes. Seal bag, and crush them until they are small crumbs. Dump that out onto a plate and combine with equal parts Cotija Cheese.
Step 3: Place corn directly over charcoal, turning frequently just so they get a nice char on them but not completely burned.
Step 4: Pull corn off grill and allow to cool down for a few minutes, then rub a light coating of mayonnaise on each one and sprinkle some Chile Lime Seasoning on each. Then roll the corn in the Chicharrónes & Cotija mixture.
Step 5: Plate and top chopped cilantro and a lime wedge. Note: Squeeze lime on top before eating and enjoy!