MEXICAN GRILLED CORN

I have had many memorable times with my friend Jayne. We go way back to summer camp in Temagami, we ran a hand-painted t-shirt business from our basements, I have followed her in snowshoes, in sail boats and on an almost road trip to find Sondheim…Merrily We Roll Along is the beat that Jayne rolls with.

During the summer I am lucky to spend a weekend at her cottage where we do a lot of good eating and this Mexican corn was on the menu.  When you eat this corn you really just need a bottle of chardonnay, and lots of napkins, but  no matter how and when you eat it, the end result is always the same: a sweet, crunchy, spicy,  juicy messy taste of summer.  So here’s to good friends!

This grilled corn is perfect to make in late July or August when the corn is fresh.

I love the charred kernels.

Mexican Grilled Corn
Serves 4

Ingredients:

  • 4 ears sweet corn
  • 1/4 cup mayonnaise
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon cayenne pepper of chile powder
  • salt, to taste
  • 2/3 cup crumbled cotija anejo cheese (substitute parmesan or feta)
  • lime wedges
  • extra cayenne pepper of chili powder, for sprinkling
  • fresh finely chopped cilantro for optional garnish

Directions:

  1. Soak corn (in husks) in cold water for 25-30 minutes.
  2. Prepare a medium-hot grill.
  3. 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.
  4. Place the ears on the grill. Cook 15 – 20 minutes, turning several times to ensure even roasting.
  5. 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.
  6. Place crumbled cheese on a plate large enough to fit an ear of corn.
  7. In a small bowl mix the mayonnaise, lime juice, cayenne pepper or chile powder, and salt.
  8. 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 chili powder, and fresh finely chopped cilantro.

** 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.