Mexican Street Corn

4 ears of corn

• 1 tbsp. vegetable oil
• 1 tsp. salt
• 3/4 cup Parmesan cheese
• 3/4 cup Cotija cheese
• 1/2 tsp. pepper
• 2 tbsp. mayo
• Sprinkle of cayenne
• Cilantro and lime for garnish

1. Cut each piece of corn into two smaller pieces
2. Coat with olive oil and sprinkle salt onto corn cobs
3. Pulse cheese in food processer until finely crumbled
4. In a plate, mix cheeses and pepper and set aside
5. Cook corn on high heat on either cast iron skillet or BBQ pit for 10-12 minutes, flipping every 2-3 minutes
6. Remove from heat, and quickly coat with a light brush of mayo
7. Roll each piece of corn in the cheese mixture
8. Sprinkle with cayenne for preferred spice (optional)
9. Serve right away with a quesadilla or burrito!