By Eve Fox,
Serves 4
4 ears of sweet corn, husked
2 teaspoons olive oil
1/2 cup mayonnaise
A generous squirt of sriracha 鈥� probably around 1 teaspoon but taste the sauce and add more if you like things spicier
Zest & juice of one organic lime
1 teaspoon honey
Sea salt & freshly ground black pepper to taste
1/2 cup grated cotija cheese (though you can also use grated Parmesan or Romano if you can't find cotija)
1. Preheat and clean your grill. You want a medium heat. While it's heating, rub the ears of corn with olive oil, then sprinkle with sea salt and freshly ground black pepper.
2. Place the ears on the grill and cook, turning with tongs every 2 minutes or so, to ensure even cooking on all sides, until lightly browned. Remove from the grill and mix up your sauce by combining the mayo, sriracha, honey, lime juice and zest and salt and pepper. Take a taste and adjust, as needed, until you're happy with the flavors.
3. Slather the corn with the sriracha mayonnaise then sprinkle it all over with the grated cheese before serving.
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