Roasted Mexican Corn with Cotija Cheese

This corn is elevated by the quick sauce you spread over the corn and then after it is cooked, you roll in Cotija cheese, which is a semi-hard Mexican cheese that is slightly salty and delicious.  You shuck the corn but leave the husks in tact and tie them with some cotton string and gently remove the silks.  You can roast the corn in the oven or even grill them on all sides and after they have cooked, brush on a mixture of mayonnaise, sour cream, chipotle sauce (or cayenne pepper), garlic, lime juice over the corn and roll them in the grated Cotija cheese.  I sprinkled them with fresh cilantro before I served them and they are delicious.  You could also do a Mediterranean twist on the corn by adding oregano and lemon juice and rolling the cooked corn in Parmesan or Romano cheese and garnishing with chopped fresh basil.  Give it a try this summer!  Click here for the recipe….