Recipe courtesy of Pinkerton's Texas Pit Barbecue


  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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8 ears corn, husks on

1 cup mayonnaise 

2 limes, juiced

3/4 cup chopped fresh cilantro, plus more for garnish 

2 cups crumbled cotija cheese

1 1/2 tablespoons chili powder, plus more for garnish 


  1. Smoke the corn on a grill until the kernels are golden and the husks have turned brown, about 20 minutes. Shuck the corn and slice the kernels into a big mixing bowl. Add the mayonnaise and lime juice and mix well.
  2. Add the cilantro to the bowl, stirring to combine. Add the cotija and mix again. Add the chili powder and mix vigorously until evenly distributed.
  3. Sprinkle a little more chili powder and cilantro on top of the dish to garnish.