Grilled corn is a summer staple that brings a little sun on rainy Monday with this recipe from The Grilling Book (Bon Appetit/ Andrews McMeel Publishing, April 2013) edited by Adam Rapoport…
Elote (Mexican Grilled Corn)
8 servings
Vegetable oil, for brushing
1 tsp. chili powder
½ tsp. cayenne pepper
8 ears of corn, husked
¼ cup mayonnaise or unsalted butter
½ cup crumbled Cotija cheese, Parmesan, or ricotta salata (salted dry ricotta cheese)
1 lime, cut into 8 wedges
Special Equipment: A pastry brush
In recent years, this addictive way of preparing corn—brushing charred kernels with mayonnaise and a tangy, spicy combination of chili, lime, and Cotija cheese—has become incredibly popular. It’s also great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish.
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chili powder and cayenne in a small bowl.
Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chili powder mixture. Squeeze 1 lime wedge over each ear and serve.
(* The Grilling Book by Bon Appetit/ Andrews McMeel Publishing- April 2013- edited by Adam Rapoport)