You had me at “chili powder and mayo.”
We made this last night in honor of MexiMix 2K11, and even though we charred the corn a touch more than we might have desired, The Chef and Joe and I all got down on this in a very serious way. The richness of the cheese + the heat from the cayenne made this flat-out delectable. Muy Bueno.
4 ears fresh corn, shucked
- Rub corn with a little bit of olive oil and wrap in foil.
- Grill for 20 minutes or until tender. (You can also roast it as in yesterday’s recipe.)
- Remove from foil and slather with mayo (sexy, no?) while still warm.
- Sprinkle with chili powder, cayenne, salt and cheese to taste. Chow.
I went typically crazy with the cayenne last night, but I think that actually works to this recipe’s advantage, so don’t be skeered to get En Fuego.
I know. Overkill with the quasi-correct Spanish. Noted.