Mexican Grilled Corn

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Sue Byrom

ingredients

• 1 1/2 oz. (1/3 cup) grated Queso Fresco, Cotija or Parmesan cheese
• 4 ears corn, husked, cut in half
• 1 T. butter, room temperature
• Coarse salt and group pepper
• 2 T. light mayonnaise
• 1/4 t. chipotle chili powder
• 1 limes, cut into wedges, for serving

Source: Sue Byrom

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