RELAY FOR LIFE CHINO
This month I spent 24 hours at the Relay for Life in Chino. Around 3AM, we heard that one of the teams was serving grilled corn on the cob. After no sleep and starving, we headed over there. They had a line-up of different toppings. This was one of my favorite parts of the event. Free and delicious hot corn on the cob at 3AM. I had to come home and make it for my next dinner.
- 4 ears corn, shucked (remove husk)
- 1/4 cup melted butter
- 1/4 cup mayonnaise
- 1/2 cup grated Cotija Cheese or Grated Parmesan
- 4 wedges lime
- Tajin Classico Seasoning
- Salt & Pepper
1. Preheat an outdoor grill for medium-high heat.
2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. I do about 3-4 minutes on all 4 sides. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese or parmesan, squeeze a lime wedge and sprinkle Tajin seasoning and/or salt and pepper. You can eat it right off the cob or use a knife to cut all the corn off.
*** You can find the cheese in most supermarkets and the Tajin seasoning is typically near the fresh produce in powder form.