Ingredients
4 ears corn, shucked
2 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
Sauce
1 cup cotija cheese, grated, plus more for garnish
1/4 cup mayonnaise
1/4 cup sour cream
Juice of 2 limes
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup fresh cilantro, chopped
Directions
1 Insert grill grate in unit and close hood. Select GRILL, set temperature to MAX, and set time to 12 minutes. Select START/STOP to begin preheating.
2 While unit is preheating, brush each ear of corn with 1/2 tablespoon canola oil. Season corn with salt and pepper, as desired.
3 When the unit beeps to signify it has preheated, place corn on grill grate and close hood and cook for 6 minutes.
4 After 6 minutes, flip corn. Close hood and continue cooking for the remaining 6 minutes.
5 Meanwhile, stir together all sauce ingredients in a mixing bowl.
6 When cooking is complete, coat corn evenly with sauce. Garnish with additional cotija cheese and serve immediately.
TIP For an easy-to-eat salad, cut the grilled corn off the cob and mix with half the mayonnaise mixture.
