½cupcotija cheesecan be substituted with Queso Fresco
FOR THE ELOTE SEASONING:
Pinchof salt and pepper
FOR THE CILANTRO AIOLI
1/8tspcracked black pepper
Preheat grill with a 2-zone setup (indirect and direct heat zones). While the grill is preheating combine paprika, chili powder, cumin salt and pepper in a bowl and set aside.
In a separate bowl, prepare the cilantro aioli by whisking mayonnaise, juice from lemon and lime, and chopped cilantro. Add a little cracked black pepper and a pinch of elote seasoning for an extra boost of flavor. Store in the refrigerator for up to a week.
When the grill is ready to go, place Zatarain’s smoked Andouille Sausage over direct heat to sear and get some nice grill marks, about 1-2 minutes per side. Place on indirect heat and let cook for about 10 minutes, until internal temperature is 165 F
Place the corn over direct heat turning about every 2-3 minutes, until you have a nice char all around; about 10 minutes.
Cut the corn off of the ears with a knife into a bowl. Stir in butter and about ½ tbsp of elote seasoning.
Optionally, you can grill the buns, then place Zatarain’s smoked Andouille Sausage. Top with a generous portion of corn, cilantro aioli; garnish with cotija and cilantro. Enjoy!