Although fresh farmed corn needs little other than salt and a bit of butter, sometimes I like to dress it up. This recipe from FineCooking.com was perfect – tons of flavor. And as an added bonus, it taught me how to grill corn on the cob without husks. Once grilled, you could stop right there and then and eat it. Or, as a delicious change of pace, spread the ears with a zippy sauce made from mayonnaise, chili powder, and lime zest. Then give it a roll in some cheese (Cotija, ricotta salata or feta). Finish with a little hit of kosher salt!
Why grill corn versus boiling? Simple – the high heat brings out the natural sugars of the corn and intensifies them. Yum!!
Key To Success: The first time you make these, watch them carefully as they grill. You want some charred spot on the ear of corn; not the entire cob burned.
Mexican Grilled Corn on the Cob with Cheese
- 4 ears fresh corn, husks and silks removed
- 1/4 cup mayonnaise
- 1/2 Tbs. Mexican-style chili powder
- 1/2 tsp. finely grated lime zest
- 1/4 cup crumbled Cotija cheese (or ricotta salata)
- Kosher salt
- Lime wedges, for serving
Prepare a high gas or charcoal grill fire. Grill the corn, turning frequently with tongs, until charred in spots, 6 to 8 minutes.
In a small bowl, combine the mayonnaise, chili powder, and lime zest. Put the Cotija (or other crumbly cheese) on a small plate. Spread each ear of corn with 1 Tbs. of the mayonnaise and then roll in the cheese to coat. Sprinkle with kosher salt and serve with lime wedges for squeezing over the corn.
Thanks to Finecooking.com for the beautiful picture. Although my corn looked like that when I made – my picture of the corn didn’t:(