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If you both queso fresco and Cotija cheese are
unavailable, substitute 1/2 cup grated Pecorino
Romano. 1 INSTRUCTIONS Turn all grill burners to
high and heat grill with lid down until very hot,
about 15 minutes. Scrape grate clean with grill
brush. Dip wad of paper towels in vegetable oil;
holding wad with tongs, wipe cooking grate. 2
While grill is heating, combine mayonnaise, sour
cream, cilantro, garlic, 1/4 teaspoon chili
powder, black pepper, cayenne (if using), lime
juice, and cheese in large bowl; set aside. In
second large bowl, combine oil, salt, and
remaining 1/2 teaspoon chili powder; add corn and
toss until coated evenly. 3 Leave burners on high
and cook corn with lid down, turning corn
occasionally, until lightly charred on all sides,
7 to 12 minutes total. Remove from grill and
place in bowl with mayonnaise mixture; toss to
coat evenly. Serve immediately.
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