Mexican Street Corn Dip

Step 1

Preheat grill to medium (about 400-450 degrees F).

Step 2

Set each ear of corn on a sheet of foil. Brush the corn with oil. Then, roll the corn tightly into little packages.

Step 3

Place the foil wrapped corn onto the grill and cook, covered for 8 minutes total, rotating after 4 minutes. Carefully remove corn from foil and cook for an additional 2 minutes per side, until a nice char appears.

Step 4

Set aside to cool and prepare the sauce (below). Once cool, using a knife, carefully remove the kernels from the husk.

Step 5

In a large bowl, combine the mayo, garlic, lime zest, lime juice, kosher salt, pepper, chili powder, and cayenne (optional). Stir to combine.

Step 6

Add the corn to the sauce and stir until it is coated well.

Step 7

Add the cotija and sprinkle with cilantro. Toss once more to coat. Serve with tortilla chips and enjoy!