Mexican Grilled Corn on the Cob

Prep and Cook

• 1
  In a small bowl, whisk together the mayonnaise, lime juice and zest, chilli powder, salt, and cayenne (if using). Set aside.
• 2
  Prepare the grill for medium-high heat. Lightly brush the corn with the oil, place on the grill and cook, turning every 2–3 minutes, until tender and slightly charred, about 10 minutes.
• 3
  Remove the corn from the heat and brush the mayonnaise mixture onto the hot corn, coating the cob evenly. Place corn on a platter and sprinkle with crumbled feta and chopped cilantro.
• 4
  This is a messy meal, so serve with wooden skewers or corn holders, if possible.
• 5
  If you aren’t keen on grilling the corn, you can cook it in a big pot of boiling water for 5–7 minutes, or until the kernels are tender. Drain well, and then proceed with step 3 in the recipe.