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Grilled Mexican Sweet Corn
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|4 ears of sweet corn, husked|
|3 tablespoons mayonnaise|
|2 tablespoons fresh lime juice|
|1/8 teaspoon paprika|
|1/8 teaspoon cayenne pepper|
|2 ounce Cotija or Parmesan cheese,crumbled with additional for serving|
|2 tablespoon chopped fresh cilantro|
|freshly ground pepper|
- Grill on medium heat, turning occasionally, until tender and slightly charred for 8 to 10 minutes; cool slightly and cut the kernels from cobs and transfer to a medium size bowl.
- Whisk together mayonnaise, lime juice, paprika, cayenne, and 2 oz. cheese and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss lightly.
- Garnish with additional cheese and cilantro.
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