8 ears corn, shucked
1/4 cup melted butter or olive oil
1 tablespoon cilantro
1 clove garlic, minced
2 teaspoons chile powder
1/2 teaspoon salt
2/3 cup mayonnaise
1/4 cup fresh lime juice
3/4 cup grated Romano cheese
Lime wedges, for garnish
Grilled Corn Serving Variations: Smaller Portions For A Party: Cut each corn on the cob in half creating double the amount of servings. Elotes Corn Salad: After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro. Easier To Handle: Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.
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