Let me tell you a little story about sweet corn. First of all, you know how I've got that garden? Full of all kinds of good things, like tomatoes, basil, red bell peppers, and sweet peas?
Well, it is no longer full of sweet corn. I had a nice long row of sweet corn planted, but I was dog-sitting this week, and a little rascal dog named Pilot decided that those tall plants were tempting him for an afternoon of fun. So he pulled them right up and shredded them to boot. Oh, well. 'Least there's plenty of sweet corn grown locally 'round here (we are in the corn belt--thank you, elementary school social studies class, for that term!).
In this version, you grill it with the husk off, so you don't get that flavor; it just gets nicely roasted before being doused in cheese, lime, and chili powder--all things good.
A word to the wise: you're going to need a lot of napkins for this.
canola or vegetable oil
2 ears of corn, husked
2 tablespoons mayonnaise
½ cup crumbled queso fresco
chili powder for sprinkling
- Heat grill to medium heat.
- Lightly oil the ears with canola oil. Grill over medium to high heat, turning occasionally, until you have charred it to your liking.
- In a small bowl, mix together the mayo and the crumbled queso fresco until you have a relatively smooth mixture. Using a spatula, generously spread the mayo-cheese mixture on the two ears of corn. Use it all even though, yes, it may seem like a lot. It's so good this way.
- Generously squeeze lime over each ear of corn. I use about half the lime per each one, but you can use a smaller wedge.
- Sprinkle each ear generously with chili powder. Serve. (Note: when eating, try not to be accused of animalistically sopping up all the sauce with your ear of corn! Just sop up all the sauce like a normal person)