Mexican Street Corn
3/4 cup finely grated Parmigiano-Reggiano cheese
3/4 cup crumbled fresco cheese
1/2 teaspoon freshly ground black pepper
4 ears of corn, husked and halved
1 tablespoon vegetable oil
1 1/2 teaspoon kosher salt
3 tablespoons mayonnaise
Cholula Hot Sauce
1/4 cup chopped fresh cilantro leaves
2 limes
Preheat a large cast-iron skillet over high heat.
On a plate, combine the Parm, fresco and black pepper.
Use a brush or your hands to coat each piece of corn with oil. Season with salt and lay as many pieces as will fit comfortably in the skillet.
Cook, turning every 2 -3 minutes, until some bits are blackened and the corn is cooked, about 8 minutes total.
Working quickly, brush each piece of corn with a thin layer of mayonnaise, then roll the corn in the cheese mixture. Put the cheesy corn on a platter, splash Cholula on top, garnish with the cilantro, and serve with lime wedges for squeezing.