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Side: Grilled Corn, Street-Vendor Style

Source of Recipe


From "Rosa's New Mexican Table" by Roberto Santibanez



List of Ingredients



• Seasoned Mayonnaise:
  
• ½ cup mayonnaise
  
• 1 jalapeño, roasted, peeled and minced
  
• 1 small clove garlic, minced
  
• .
  
• Corn:
  
• 6 large ears corn with plenty of husks intact
  
• 1½ cups finely grated queso fresco or farmer's cheese (about 4 ounces)
  
• 1 lime, cut into 6 wedges
  
• Salt, to taste
  
• Pure chile powder (such as chile de arbol), to taste
  






Instructions



1. Stir the ingredients for the seasoned mayonnaise together in a small bowl. Cover and refrigerate for up to 1 day. Bring to room temperature before using.
   
   
2. Heat a gas or charcoal grill.
   Leave any stalks attached to the corncobs in place. Peel back the outer firmer layers of husks from each ear, one at a time, snapping them off at the base. If the husks snap off only partially, leaving the thick lower part still attached, remove that part as well, or you won't be able to bend the softer husks all the way back. When you reach the inner softer husks that peel back without breaking, peel them all the way back but leave them attached to the cob. Gather the softer husks together -- they will be used as a handle to make eating the cooked corn easier -- and tie with kitchen twine to hold in place. Remove all silk from corn. If you like, wrap husk handles in foil to keep them from charring during cooking. Place corn on the grill so the cobs are over the heat, but the husks are extended over the edges. Cook, turning often, until corn is evenly well browned with some charred spots, 12 to 15 minutes.
   
   
3. Put cheese in a bowl. Spread each ear of corn with a thin, even layer of mayonnaise, then squeeze a lime wedge over each one and season lightly with salt. Hold each ear of corn over the bowl of cheese and rotate it as you sprinkle an even layer of the cheese over the corn, then season lightly with chile powder.
   
   Serves 6