by thirschfeld
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thirschfeld's Notes:
Expand8 ears of the tastiest sweet corn, still in the husk, you can lay you hands on Ask a question about this ingredient
mayonnaise Ask a question about this ingredient
2 cups grated hard cheese, Manchego, Asiago or Cotija Ask a question about this ingredient
2 tablespoons Ancho Chile Powder Ask a question about this ingredient
1/2 teaspoon garlic powder Ask a question about this ingredient
Kosher salt and fresh ground pepper Ask a question about this ingredient
3 tablespoons cilantro, minced Ask a question about this ingredient
Soak the corn in a water filled sink for 2 to 4 hours.
Ask a question about this stepFire up your grill for direct heat grilling. While the grill is heating peel back the husks leaving them attached to the ear of corn making a handle. Remove the bulk of the silks but you are going to be grilling the corn so any remaining threads will burn off, this is one of the pluses of grilling corn. Combine the cheese and cilantro on a large plate. Combine the ancho and garlic powder.
Ask a question about this stepWhen the grill is hot add the corn and cook it until tender. It should get splotches of brown caramelization if the grill is hot enough.
Ask a question about this stepWhen it is done use a pastry brush to paint the ears with mayonnaise. Roll them in the cheese and cilantro crust. Then sprinkle with chile garlic powder combo and salt and pepper. Serve with a squeeze of lime.
Ask a question about this stepmy black berries are getting close and I am looking forward to a nice blackberry pie
Blackberries! You are so lucky, will be a few months before they are ripe, around here.
Super hero...........
Genius. Genius. Genius................I'm s o waiting for corn season. Super herp
Thank you for you kind words KB, but it really isn't my idea it is a play on countless others that have done this before me.
I cannot, repeat, cannot wait for summer corn season! Most try this ASAP!
Wow, Tom. The top 3 recipes in Most Buzz!! All are must try soon recipes! Lets renane this Tom52!
It's Cotija not Cojita...just thought you might want to change your spelling!
thank you and I knew that. I either didn't have my glasses on this morning or I was thinking about a mojito. Since it was early this morning I will say it was no glasses.
that's your story and you're sticking to it?
I am waiting eagerly
this is my favorite way to eat corn in the summer--no idea the secret ingredient was mayo! thank you--will be making this often.
love the photo too!
This is one of my favorite ways to eat corn, and your recipe looks amazing and very authentic. Can't wait until August, when I can FINALLY get local corn, so that I can try out this recipe. I am getting hungry just looking at your photo!
It's just the best, isn't it? Love corn served this way.
yes it is and so do I
I would never have guessed the mayo! I've rolled my corn in similar things to your recipe, but am always a little frustrated when they slide off with the butter. Brilliant to use mayo!
ChezSuzanne the mayo is far from my idea. If you go to a good Mexican grocery you can get mayo made with lime.
Yes, I've seen it, but I just never thought about basting corn with it and using it as "wallpaper paste" for everything else. I really love it the idea.
I was hoping someone would do a street corn recipe, and yours sounds fabulous as usual!!
thank you
Roast corn on the street is definitely one of the best foods in the world. (Though, I must say, I think the corn at the Minnesota State Fair may be even better than elotes ;). ) Thanks for sharing your rendition!
I am guessing they do have good corn in Minnesota, maybe, as good as here in Indiana. LOL.
Haha! We might need a midwestern corn-state throw down! Do you guys use the saying "knee-high by the 4th of July" down there too?
I grew up with that embedded in my head. We like to believe that but the truth is any more with hybrids it is shoulder high. Although this year with the wash outs we have had it will be close.
No kdding. Crazy weather this year.
Crazy weather out here in northern CA too. We finally broke down today and turned on the heat. We were in Tahoe Memorial Day weekend and got 6" of snow. Crazy weather everywhere I'm thinking. :-(
Great way to "change up" grilled corn...I love it!
thanks
thanks, glad I could help.
Can't wait until Wilson's Farm Market gets their summer corn ready!
Lori last year I got the best corn ever from the Indiana Academy. It is a church school just down the road from me and after my corn flooded out I tried theirs. It was out of this world. The best part is it is a small farm stand that is put together by the students and they grew all kinds of good stuff. I highly recommend giving it a go. They have great looking strawberries right now and if mine weren't so prolific this year I would be supplementing them from these folks. Its on St. 19 going north after you cross the Morse bridge coming out of Cicero.
Thx Tom--I will check them out! don't you get a little jealous when all of the NY area kids get to have their get togethers? we need a midwest meetup! Maybe the OH, WI, IL & MN folks can bring their best ears of corn.
remember this photograph from your inspiring blog post on vegetarian food & meatless dishes! brings back memories of coal roasted ears of corn rubbed with salt, cayenne & lime after the first monsoon rains in Mumbai!
I am imagining eating roasted corn after the monsoons and just have this very surreal literary vision. Sounds like a great idea to me.
Wouldn't have guessed the mayo. Fantastic.
it acts as the wall paper paste.
dig.
This corn is so delicous, a local restaurant, Habana Outpos here in Brooklynt is famous for their mexican corn I always wondered what was on it now I know. Great recipe thank you.
lucky to live close to a place who makes it. Thank you
Fany is the author of My Sweet Mexico and Paletas.
Just made this using Asiago -- wowsers, was it ever good. I ate two cobs in the span of 10 minutes, working it like a beaver. Wouldn't change a thing about this recipe. Thanks for posting!