Grilled Street Corn (Elote) with Cotija and Cilantro

• 2 ears fresh summer corn
• 2 oz. cotija cheese, crumbled
• 2 sprigs cilantro leaves, picked
• 1 teaspoon chili flake

Charred jalapeno vinaigrette
Makes ½ cup
Ingredients:

• 1 large egg yolk
• 1 garlic clove, finely chopped
• 1 jalapeno, charred, with skin, seeds and stem removed
• 2 tablespoons sherry vinegar
• ½ cup olive oil
• ½ cup (packed) fresh dill leaves
• ½ cup (packed) fennel fronds
• Kosher salt, freshly ground pepper

Turn your Woodcreek pellet grill to the ‘Sear’ setting.

1. Grill corn on high heat until slightly charred.
2. When evenly charred (about 6-7 minutes) remove from grill and drizzle with vinaigretee. Coat with cotija, chili flake and cilantro leaves. Serve with lime.