Grilled Mexican Corn

Directions

1. 1
   To grill corn: Brush shucked ears with oil and grill over medium-high heat, covered, turning often until seared in spots and just tender, about 10 minutes.
2. 2
   Season each with 1/4 teaspoon salt.
3. 3
   Topping: Mix mayo and cumin.
4. 4
   Spread each grilled ear with 1 teaspoon mayo mixture and roll in crumbled Cotija cheese.
5. 5
   Sprinkle each with chopped cilantro and serve.
6. 6
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7. 7
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