I’ve noticed that the fresh corn you see in the market—that corn that comes from California and not from around here—is really very good. It’s usually super sweet and flavorful and so I say, why wait for local corn? Nothing says summer quite like corn-on-the-cob so it makes sense to grab some ears, light up your grill and cook up a warm weather feast. In hot weather, grilling corn is a no-brainer since you don’t have to heat up a pot of water. More than that, grilled corn tastes better and it tastes even better when you use the following directions to flavor up your corn. Happy summer, happy corn!
New Mexican Street Corn
4 ears of corn
Salt and freshly ground pepper
¼ cup mayonnaise
1 chipotle chile in adobo sauce
1½ teaspoons snipped chives
2 tablespoons extra-virgin olive oil
2 ounces grated Cotija cheese
Lime wedges, for serving
Preheat the oven to 425°F. Peel back the corn husks, leaving them attached. Discard the silk. Season the corn with salt and pepper. Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.
In a mini food processor, blend the mayonnaise with the chipotle. Add the chives; pulse. Add the oil; process until smooth.
Light a grill. Peel back the husks, leaving them attached. Brush the corn with half of the mayonnaise. Using the husks as a handle, grill the corn until lightly charred. Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges. 4 Servings