i haven’t always been the corn-on-the-cob’s number one fan, you might say. i like my corn to have a little sumthin’ goin’ on, if you know what i mean.
so there i was, looking for a summer corn recipe that would light my fire. then the lights shone down from heaven and lit up this recipe like a shining beacon on my computer screen.
we made this for the party we had in may for the little she’s 2nd birthday and i would like to report that it lit everyone’s fire.
i still dream about them. really.
mexican-style roasted corn
8 large ears of corn, husks still attached
1/4 cup (or so) mayonnaise
1 1/2 cups crumbled cotija cheese
1/4 cup minced, fresh cilantro
6 tsp ancho chile powder
freshly ground black pepper
1-2 limes, cut into wedges
1. working with one war of corn at a time, peel back the husks to expose the kernels, leaving the husks attached at the base; remove the silk threads and tie husks together with kitchen twine around the base of the cob to form a handle (this is so helpful when eating!). repeat with remaining ears of corn
2. prepare corn on the grill or in the oven. grill method: heat a gas grill over medium-high heat. transfer corn to grill; cook, turning occasionally, until a bit charred and cooked through, about 20 minutes. oven method: place ears of corn on a cookie sheet and roast at 350 for about 30 minutes, turning after 15 or 20 minutes to make sure all sides are cooked.
3. brush ears of corn with mayonnaise. place cotija cheese on a large plate and roll each ear of corn in the cheese to coat. sprinkle corn evenly with some of the cilantro, chile powder, and pepper, pressing the corn so that the seasonings and cheese will stick to the mayo. serve with lime wedges.