What is more American than eating corn on the cob at a BBQ?! I grew up lathering my corn in butter and salt. And though I still love doing that, this is a more adult and slightly more gourmet version of corn on the cob. The spicy mayo, cilantro and cheese just elevate the corn and make this simple side dish the star of your 4th of July BBQ.
- 4 ears corn on the cob
- 2/3 cup mayonnaise
- 2-3 tsp Sriracha (depending on how spicy you like it)
- 1/4 cup cilantro, finely chopped
- 1/4 cup cotija cheese, crumbled
You can either boil or grill the corn. If boiling the corn, bring water to a boil and add in the corn. Cook for about 5 minutes or until tender. Remove from water and allow to cool. If grilling, place corn onto a preheated grill. Cook for about 10 minutes, turning the corn halfway through. Remove from grill and allow to cool.
To make the spicy mayo, mix the mayonnaise and Sriracha. Spread the spicy mayo onto the corn. Then top with the cilantro and cotija cheese.