Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. ","jobTitle":"Chief Food Director","image":"https://hips.hearstapps.com/rover/profile_photos/775ea6ae-0517-4afd-b2d7-3aa8681ff506_1662502021.file","email":"[email protected]"},"name":"Grilled Corn with Mexican \"Street Style\" Topping","prepTime":"PT10M","cookTime":"PT0S","totalTime":"PT20M","recipeIngredient":["canola oil","4 corn cobs","1/4 c. mayonnaise","1 tsp. lime zest","1 1/2 tsp. lime juice","1/2 tsp. chili powder","1/4 c. cotija cheese, grated","1/4 c. fresh cilantro, chopped"],"recipeInstructions":[{"@type":"HowToStep","text":"Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Grill shucked corn cobs, turning occasionally, until charred, 6 to 8 minutes."},{"@type":"HowToStep","text":"Combine mayonnaise, lime zest, and lime juice in a bowl. Brush on cobs and top with chili powder, cotija cheese and fresh cilantro."}],"recipeYield":"4 serving(s)","recipeCuisine":["Mexican"],"recipeCategory":["Barbeque","Summer","grilled","side dish"],"@context":"http://schema.org"}
Step 1Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Grill shucked corn cobs, turning occasionally, until charred, 6 to 8 minutes.
Step 2Combine mayonnaise, lime zest, and lime juice in a bowl. Brush on cobs and top with chili powder, cotija cheese and fresh cilantro.
