This recipe is a take on a street food popular in Mexico. It's grilled corn doused in a creamy, cheesy coating with just a little spice. As Tom Murtha of Blooming Glen Farm said when he tasted it, "Dude! What is on this Corn?". Well, I'll tell you....
MEXICAN-STYLE GRILLED CORN (from Cook's Illustrated)
1/4 cup mayonnaise
3 Tbsp sour cream
3 Tbsp cilantro, minced
1 medium garlic clove, minced
3/4 tsp chili powder
1/4 tsp black pepper
1/4 tsp cayenne (optional)
4 tsp lime juice
1 oz Pecorino Romano, queso fresco or Cotija cheese (about 1/2 cup)
4 tsp vegetable oil
1/2 tsp kosher salt or 1/4 tsp table salt
6 large ears of corn, husked and silk removed
- Preheat grill to high.
- While grill is heating, combine mayo, sour cream, cilantro, garlic, 1/4 tsp chili powder, pepper, cayenne, lime juice and cheese in a large bowl; set aside. In a second bowl, combine oil, salt, remaining 1/2 tsp chili powder; add corn and toss until coated.
- Grill corn, turning occasionally, until lightly charred on all sides, 7-12 min total.
- Remove from grill and place in bowl with mayo mixture; toss to coat evenly.