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April 2015

Mexican Grilled Corn


Source: BBQ USA by Steven Raichlen (Workman, 2003)
Method: Direct grilling
Serves: Makes 8 ears


Ingredients:

  • 8 ears sweet corn in the husk
  • 1 cup mayonnaise (preferably Hellmann's)
  • 1 cup (about 4 ounces) grated Cotija, Romano, or Parmesan cheese
  • 3 tablespoons pure chile powder (see Note below) Limes wedges for serving

You'll also need:

  • Butcher's string

Method:

  • 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, forming 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.
  • Set up the grill for direct grilling and preheat to high.
  • When ready to cook, 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 mayonnaise on the corn, then working over a plate or the platter, sprinkle the ears with cheese and chile powder.
  • Squeeze 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 chilies.


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