Mexican Corn on the Cob, Diablo’s Cantina

There’s something about the way Mexicans make corn. Although more traditional versions involve slathering the cob with mayo, Diablo’s takes it a little easier on you and seasons the wood-grilled ear of corn with fragrant garlic butter. A generous sprinkling of crumbly cotija cheese adds a pleasant funkiness to the charred smokiness of the sweet corn.

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