Summer has once again come to Texas... temperatures of 90 degrees and sunny!
There are certain foods that I think of as "summertime" foods and one of them is corn-on-the-cob.
We've always eaten corn-on-the-cob simply boiled and then garnished with butter and salt.
The last time I went to Mexico I saw street vendors selling grilled corn with mayonnaise, chili powder and cheese.
I can still remember the aroma as the corn was grilling.
When I found this recipe in Saveur, I knew I had to try it.
Beware... this is the messiest and the most delicious corn you will ever eat!
Serve with lots of napkins or paper towels! This is no time to be fancy!!
Though amounts are given for the garnish... I prefer to just set out the necessary ingredients and let everyone fix their own corn to their liking.
4 large ears of CORN, with husks still attached
1/2 c. MAYONNAISE
1 1/2 c. COTIJA CHEESE, crumbled (you may substitute Parmesan cheese or Queso Fresco)
4 Tbsp. CILANTRO, minced
4 tsp. ANCHO CHILE POWDER
Kosher SALT and freshly ground PEPPER, to taste
1 LIME, cut into 4 wedges
Working with one ear of corn at a time, peel back the husks to expose the kernels, leaving husks attached at the base.
Remove the silk threads and tie husks together with kitchen twine around base of cob to form a handle.
Repeat with remaining ears.
Transfer corn to a large bowl or pot of water and let soak for 30 minutes (husks and all).
Build a medium-hot fire in a charcoal grill or heat a gas grill over medium-high heat.
Transfer corn to grill; cook turning occasionally, until charred and cooked through, about 20 minutes.
Remove the corn from the grill and brush with mayonnaise.
Place cheese on a plate and roll each ear of corn in cheese to coat.
Sprinkle corn evenly with some of the cilantro, chile powder, and salt and pepper, pressing the corn so that seasonings and cheese will adhere to the mayonnaise.
Serve with lime wedges. (Do not omit the squeeze of lime juice! It is sublime!)
Grab a hold of the husks, (they make a natural handle)... and get ready to get messy!
Serves 4... but this is so good, that you may want to double the ingredients and plan on 2 ears per person!