Grilled Mexican Corn

4 ears corn

1 tsp salt

1 tbsp mayonnaise

1 tsp cumin

½ cup Cotija cheese

1 tbsp chopped cilantro

Preparation:

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. Season each with ¼ teaspoon salt.

Topping: Mix mayo and cumin. Spread each grilled ear with 1 teaspoon mayo mixture and roll in crumbled Cotija cheese. Sprinkle each with chopped cilantro and serve. Serves: 4.