Mexican Street Corn

Ingredients:
6 ears of corn
3/4 cup Hellmann’s mayonnaise
3 teaspoons fresh lemon juice
‍ cup of grated Cotija cheese
‍ cup of fresh cheese Cacique Ranchero finely shredded
Chili powder
Chopped fresh coriander leaves

Instructions:

Peel the corn cobs and put them in salted water for 15 minutes.
Preheat a roasting pan of cast iron. Lightly grease with a brush and a little oil.
In a bowl, mix the mayonnaise with the lemon juice.
Roast the cobs for 5 minutes, turning them over to cook evenly. Let them burn a little.
Remove the cobs from the fire.
Brush the cobs with the cream of mayonnaise and lemon.
Top with Cotija cheese and fresh cheese.
Sprinkle with chili powder and fresh cilantro.