- 4 ears of corn, husked and halved
- 3/4 cup finely grated Parmigiano-Reggiano cheese
- 3/4 cup crumbled cotija cheese (it’s like Mexican feta!)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt or more to your taste
- 2 tablespoons mayonnaise
- Cayenne pepper
- 1/4 cup chopped fresh cilantro leaves – optional
- 1 lime, cut into 8 wedges
- Preheat a large cast-iron skillet over high heat.
- On a plate, combine the Parm, cotija and black pepper.
- Use a brush to coat the pieces of corn with oil, or get them greasy with your hands. Season with the salt and lay as many ears as will fit comfortably in the skillet. Cook, turning every 2 minutes, until some bits are blackened and the corn is cooked, about 8 minutes total.
- Working quickly, brush each piece with a thin layer of mayonnaise, then roll the corn in the cheese mixture and sprinkle with cayenne to taste.
- Put all the cheesy corn on a platter, garnish with the cilantro, and serve with lime wedges for squeezing.
Keywords: Mexican Street Corn