WINDY CITY MEXICAN GRILLED CORN
"This may be the most singular grilled corn you've ever eaten. I first tasted it at the central food market in Oaxaca, Mexico. Closer to home, it turns up at the Maxwell Street Market near the Mexican-American neighborhood of Pilsen in Chicago. Mayonnaise, cheese, and corn may seem like strange bedfellows - you'll just have to trust me that the combination tastes better than it sounds. The dish is wonderfully interactive: You and your guests get to slather and season your corn however you please."
8 ears sweet corn in the husk
1 cup mayonnaise (preferably Hellmann's)
1 cup (about 4 ounces) grated Cotijo, Romano, or Parmesan cheese
3 tablespoons pure chile powder (see Note)
Lime wedges
You'll also need:
Butcher's string
Shuck the corn, stripping the husk back as though you were peeling a banana, but leaving the husk attached at the stem end (leave the stem on). Holding an ear of the corn in one hand, gather the husk together so that it covers the stem and then tie it with a piece of butcher's string. This forms a sort of handle. Remove the corn silk. Repeat with the remaining ears of corn.
Place the mayonnaise, cheese, chile powder, and lime wedges in small attractive bowls. Have these ingredients ready on the table, along with butter knives for spreading the mayonnaise.
WHEN READY TO COOK:
Set up the grill for direct grilling and preheat to high.
Arrange the corn on the hot grate so that the husks hang over the edge of the grill (this keeps them from burning) or place a folded sheet of aluminum foil under the husks to shield them. Grill the corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes in all), turning with tongs.
Transfer the grilled corn to a platter. To serve, tell everyone to spread the mayonnaise on the corn, the, working over the plate or the platter, sprinkle the ears with cheese and chile powder. Squeeze the lime juice to taste over the corn and eat the kernels right off the cob.
NOTE:
I like to use chile powder made with ancho chiles.
Make 8 ears; 4 to 8 servings
Source: Steven Raichlen's BBQ USA: 425 Fiery Recipes from All Across America By Steven Raichlen
"This may be the most singular grilled corn you've ever eaten. I first tasted it at the central food market in Oaxaca, Mexico. Closer to home, it turns up at the Maxwell Street Market near the Mexican-American neighborhood of Pilsen in Chicago. Mayonnaise, cheese, and corn may seem like strange bedfellows - you'll just have to trust me that the combination tastes better than it sounds. The dish is wonderfully interactive: You and your guests get to slather and season your corn however you please."
8 ears sweet corn in the husk
1 cup mayonnaise (preferably Hellmann's)
1 cup (about 4 ounces) grated Cotijo, Romano, or Parmesan cheese
3 tablespoons pure chile powder (see Note)
Lime wedges
You'll also need:
Butcher's string
Shuck the corn, stripping the husk back as though you were peeling a banana, but leaving the husk attached at the stem end (leave the stem on). Holding an ear of the corn in one hand, gather the husk together so that it covers the stem and then tie it with a piece of butcher's string. This forms a sort of handle. Remove the corn silk. Repeat with the remaining ears of corn.
Place the mayonnaise, cheese, chile powder, and lime wedges in small attractive bowls. Have these ingredients ready on the table, along with butter knives for spreading the mayonnaise.
WHEN READY TO COOK:
Set up the grill for direct grilling and preheat to high.
Arrange the corn on the hot grate so that the husks hang over the edge of the grill (this keeps them from burning) or place a folded sheet of aluminum foil under the husks to shield them. Grill the corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes in all), turning with tongs.
Transfer the grilled corn to a platter. To serve, tell everyone to spread the mayonnaise on the corn, the, working over the plate or the platter, sprinkle the ears with cheese and chile powder. Squeeze the lime juice to taste over the corn and eat the kernels right off the cob.
NOTE:
I like to use chile powder made with ancho chiles.
Make 8 ears; 4 to 8 servings
Source: Steven Raichlen's BBQ USA: 425 Fiery Recipes from All Across America By Steven Raichlen
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