4 tsp. Kinder’s Carne Asada Rub, divided
6 ears of corn, shucked and rinsed
1 tbsp. olive oil
1 cup cotija cheese, crumbled
1/2 cup mayonnaise
1/4 cup cilantro, finely chopped
Preheat outdoor gas or charcoal grill to medium-high heat (400 – 425°F), set up for indirect cooking with 2 heat zones.
Coat corn with oil, lightly season, and place on the grill. Cook for approximately 8-12 minutes, rotating frequently to char corn evenly. Remove corn from the grill and let cool for 5 minutes.
Using a basting brush, lightly coat each ear of corn with mayonnaise, sprinkle with cotija, cilantro, and remaining Kinder’s Carne Asada Rub to taste.
Smoky mesquite with sea salt & pepper