I love summertime. Even more than that, I love summer food.
One of the best days in summer is when local corn starts to appear in the farmers markets.
The way most people eat it — including me, most of my life — is to slather the cobs with a big stick of butter. That's fine, but too much butter-slathered corn and, well, we all know where this is headed.
My solution for corn-on-the-cob fans is my barbecue Mexican corn.
I'll concede that fresh corn tastes great on its own. But sometimes I like to spice it up a bit.
This easy-to-make side dish offers big flavor without giving you a big gut.
This recipe uses cotija cheese, known as the "Parmesan of Mexico." If you're unfamiliar with it, cotija cheese is a strongly flavored, crumbly cheese that is used like Parmesan is in Italian cooking.
If you can't find cotija in your supermarket, try using Parmigiano-Reggiano or feta. Don't worry about any calories from mayonnaise either. I use the low-fat version, and it tastes absurdly fabulous as a part of the grill "sauce."