Ron Wilson

Ron Wilson

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Rita's corn on the cob with spicy cheese topping



1/3 cup mayonnaise

1 clove garlic, minced

1/2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper OR palmful nasturtium blossoms and/or leaves, minced (go to taste on the nasturtium)

1 cup crumbled Cotija cheese

4-6 ears corn, husks on

1 lime, cut into wedges


Stir together the mayonnaise, garlic, salt, and cayenne. Put it in a shallow dish to fit the corn.

Peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.

Grill on medium high. Several times during grilling, roll the corn a quarter turn. Cook until husks are charred and starting to peel back from the corn, about 30 minutes. When cool enough to handle, leave the husks on, but peel them back completely, turning them inside out to make a handle. Brush corn with mayonnaise mixture, roll in cheese. Serve with lime wedges.

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