Grilled Mexican Street Corn Pops

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Grilled Mexican Corn Cob Pops

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Ingredients

• 3 fresh corn cobs, each cut into three mini-cobs (cob pops)
• 2 tablespoons melted butter
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons chili lime seasoning (like this one)
• 4 tablespoons crumbled cotija cheese

Instructions

1. Mix together the mayo and sour cream and set this aside so it comes to room temp.
2. Brush the corn pop pieces with melted butter and set them over direct medium-high heat on the grill.
3. Pivot them a little every couple of minutes to get a char all around. This could take 8-10 minutes, if you like them good and charred like I do.
4. Remove from the heat and let them come to room temperature.
5. Brush with the mayo-sour cream mixture.
6. Take 2 salad plates and put the seasoning, spread out on one, and the crumbled cheese, spread out on the other.
7. Roll the cobs over in the cheese. Then roll in the seasoning or sprinkle over, depending on how much you want.

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