Mexican Grilled Corn
ready in 30 min.
In a small bowl, combine mayonnaise, butter, paprika, queso fresco, lime zest and cilantro. Mix well. Cover and refrigerate until ready to use.
Heat grill to medium-high heat. Remove any silk from the corn. Soak corn in cold water for about 5 minutes.
Grill corn for about 10 minutes, turning occasionally, or until corn is tender and lightly charred.
Remove corn from grill and generously brush with mayonnaise mixture. Serve with lime wedges.