Chef Rocco DiSpirito’s Mexican Grilled Corn



  • corn
  • mayonnaise
  • chili powder
  • cotija cheese
  • cilantro
  • lime


1. Leave corn in their husks and place on grill for 10 to 20 minutes. Then, remove husks and char corn slightly.


2. In a separate bowl, combine fat-free mayonnaise and chili powder. Mix thoroughly.


3. Spread chili mayonnaise mixture over corn. Sprinkle cotija cheese and cilantro on top. Finish off with a few squeezes of fresh lime.