From Susan Russo at www.oneforthetable.com.
- 4 ears sweet corn
- 1/4 cup mayonnaise
- 1/2 teaspoon lime juice
- 1/8 teaspoon cayenne pepper or chili powder, plus extra for sprinkling
- Salt, to taste
- 2/3 cup crumbled Cotija anejo cheese (see note)
- Lime wedges
- Fresh finely chopped cilantro for optional garnish
Soak corn (in husks) in cold water for 25-30 minutes.
Prepare a medium-hot grill. Peel back the corn husks, leaving them attached at the end. Remove the silk. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine. Place the ears on the grill. Cook 20-25 minutes, turning several times to ensure even roasting. The kernels should be soft when fully cooked.
If you’d like the kernels more charred, then simply follow the above instructions, but cook in husks for 15 minutes only. Then cool ears slightly, pull back the husks (to use as handles) and place the ears directly on the grill (with husks overhanging the side) for 5-7 minutes, or until they reach desired level of charring.
Place crumbled cheese on a plate large enough to fit an ear of corn. In a small bowl mix the mayonnaise, lime juice, cayenne pepper or chili powder, and salt. When the corn is cooked, brush each ear with some mayo sauce then roll in the cheese. Serve with lime wedges, additional cayenne pepper or chile powder, and fresh, finely chopped cilantro.
If you are unable to grill outdoors, then you can oven roast the corn. Preheat oven to 350 degrees and place corn in husks (no need to soak first) directly on the middle rack of the oven for 30 minutes, or until corn is soft to the touch. Allow to cool slightly, then remove husks and silks, and add toppings.
Note: Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.
Per serving: 204 calories; 13 g fat (3 g saturated fat; 57 percent calories from fat); 19 g carbohydrates; 15 mg cholesterol; 255 mg sodium; 4 g protein; 2 g fiber.
15 minutes to make
25 minutes to soak corn husks
20 minutes to grill