Ears of corn picked that day need little more than heat and butter to bring out the flavors. For an extraordinary treat, peel back the husks, roast the kernels on a hot grill, and slather with traditional Mexican accompaniments of cotija cheese, chili powder, and lime juice. Many cooks suggest soaking the ears in cold water before grilling. We say skip this step, and do your best to keep the handle you have made of the corn husks away from the flames. When you go to eat the corn, hold onto the handle. A mayonnaise mustache is part of the fun.
|6||ears fresh corn|
|¼||cup canola oil|
|½||cup crumbled cotija cheese|
|Salt, to taste|
|2||teaspoons chili powder|
|2||limes, 1 halved and 1 cut into 4 wedges|
1. Heat a charcoal grill or turn a gas grill to high.
2. Peel back the corn husks. Tie them with string. Brush each ear with oil.
3. Grill the corn away from the hottest part of the grill, turning occasionally, for 12 minutes or until bright yellow and charred.
4. Spread ½ tablespoon mayonnaise on each ear of corn. Sprinkle with crumbled cheese, pressing lightly so it sticks, salt, chili powder, and juice from the halved lime. Serve with lime wedges. Karoline Boehm Goodnick