2 ounces cotija cheese
2 ounces Mexican crema
3 tablespoons Tajin seasoning
2 ears sweet corn, shucked
½ bunch cilantro, chopped
Fire up the grill!!!!
Use your hands to break the cotija cheese into small pieces.
Add the crema to a medium bowl. Zest in the lime, then squeeze in half of the lime’s juice and add a pinch of Balinese Truffle Salt. Stir in the Tajin spice to taste–but be brave!!!
Whisk well and adjust the seasoning to taste.
Grill the corn, flipping until slightly charred in some places and nice and tender all over.
Transfer to your serving platter, slather with the crema and top with the chopped cilantro and cotija cheese.