I’m a huge fan of the street food found all over Mexico and have been known to just wander, filling up all day without setting foot in a restaurant. Even street vendors in Los Angeles sell corn freshly roasted, slathered in mayonnaise, and seasoned in this way. This is a messy, but delicious, way to enjoy the sweetness of fresh corn with the spicy lime seasoning to balance it.
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SPICY CORN ON THE COB
Makes: 4 servings
4 ears corn, shucked
¼ cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
¼ teaspoon ground cumin
1/8 teaspoon salt
¼ cup butter, melted
¼ cup crumbled cotija cheese
1. Preheat a grill to medium-high heat. Grill the corncobs until lightly charred and cooked, turning over as needed, about 10 to 12 minutes total.
2. In a small bowl, combine the mayonnaise and lime juice. In a separate bowl, mix together the chili powder, cumin, and salt.
3. Coat the corn in the butter, then spread the mayonnaise-lime mixture on all sides. Sprinkle with the cheese and the dry seasoning mixture. Eat immediately.
Variation: If you can’t find cotija cheese, feel free to substitute grated Parmesan cheese.
This recipe was originally published in FIRE IT UP: More than 400 Ways for Grilling Everything by Andrew Schloss (Chronicle).