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Dinner, Lunch, Sides

Grilled Corn on the Cob with Mexican-inspired Smokey Mayo and Cojita

It’s been a bit of a crap day (understatement), so in an effort to redeem the day, I made myself “summer on a stick”, aka grilled corn on the cob. And I thought I’d share that with you because even if for just a moment, it made me feel better. Slathered it with smokey, spicy mayonnaise and cojita cheese, so I guess it is Mexican-inspired. The goodness of summer.

Ingredients
for the spicy mayonnaise
1/2 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 tablespoons lime juice
2 tablespoons cilantro, chopped
salt and pepper to taste

You will also need: fresh corn on the cob (1 or possibly 2 per person)
cojita cheese, crumbled

Directions
Mix together the mayo, spices, lime juice and cilantro. Refrigerate and let the flavors meld for at least one hour prior to serving.

Everyone grills corn differently, so this is my method. Pull back the husk of the corn, but do not remove. Once you get to the silk, remove as much of that as you can (it burns easily). Fold the husk back over the corn. Run under water and wrap in aluminum foil. Grill over high heat for 4-5 minutes. Remove the aluminum foil, lower the burners to low on one side and off on the other. Grill in husk but without the foil for another 4-5 minutes. The husks will get brown and charred, but try not to burn everything to a crisp. Let cool for a few minutes and serve with the Mayo and cojita crumbles.

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