This was amazingly delicious. I made it a couple weeks ago. It was so good we each had seconds, and I rarely eat seconds of anything. This comes from “Favorite Recipes” by the Food Network Kitchens, and in the notes it said that this recipe was adapted after trying a version of it in Mexico City, where the street food is apparently some of the best on earth. I absolutely love Mexico, and I’m dying to visit Mexico City. Someday… In the meantime, I’ll just keep making this corn on the cob. Try it, you’ll love it!!!
4 ears fresh corn, with husks
1 tbs EVOO
1 1/4 cups crumbled Cotija cheese (you could also use queso fresco)
1/2 cup chopped fresh cilantro
1/4 cup mayonnaise
Ancho chile powder for sprinkling
2 limes, cut into wedges
Preheat an outdoor grill to medium-high. Peel back the husks from the corn, leaving them attached at the ends and twisting them to make handles. Strip the silk. Brush each cob with a little EVOO and season to taste with salt. Arrange the cobs on the grill with the husks dangling over the side so they won’t burn. Grill, turning occasionally, until lightly charred all over, about 20 minutes.
Spread the cheese on a plate or cutting board and the cilantro on another. When the corn is done, brush the cobs liberally with the mayo, then roll them first in the cheese crumbles, then in the cilantro. Sprinkle liberally with chile powder and serve with lime wedges and napkins.
Note: Cotija or queso fresco would work here – if your grocery store doesn’t have them, seek out a Hispanic market. It’s worth it.