Mexican-Style Charcoal-Grilled Corn
Rick and I made this for a party when we served a Mexican meal, it was a big hit. If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.
Heat the Barbecue - and wipe cooking grate with oil. While grill is heating combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, pepper, cayenne, lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly. Grill corn over coals, turning occasionally, until lightly charred on all sides - 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture, toss and coat evenly. Serve immediately.