8 Servings 20 min Cook
8 Ear, medium (6-3/4" to 7-1/2" long) yiel Corn
3 Tbsp Canola Oil
1 Dash Salt
1 Dash Pepper
2 Fruit (2" dia) Limes
1 Tbsp Chili Powder
1 Cup Fresh Cilantro
2 Oz Cotija Cheese
Heat grill to high.
Grill corn until charred on all sides, 10 or so minutes.
Take off the grill and remove the kernels with a sharp knife.
While you are cutting the corn, put a cast iron skillet on the grill to heat
Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.
Serve immediately and enjoy!
