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Start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to high and preheat, lid closed, for 10-15 minutes.
Brush corn with oil and grill, turning occasionally.
After about 10 min corn should be cooked through and slightly charred on the outside.
Mix mayonnaise with chili powder, cilantro, lime juice and zest.
Season with salt.
Top corn with a bit of Cotija cheese and chopped cilantro, serve alongside Ancho mayonnaise. Enjoy!
This recipe was provided by our friend Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @cheftimhollingsworth.
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