Who doesn't love grilled corn in the summer, especially when it's slathered in mayo? Try this recipe from Miami chef Michelle Bernstein.
- 4 ears fresh corn, in their husks
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled fine
- 2 teaspoons ancho or chipotle powder
- 1/4 cup finely chopped cilantro leaves
- Lime wedges
- Kosher salt
Preheat an outdoor grill to medium or prepare a charcoal grill, letting the coals burn until covered with white ash.
Cook the corn without removing the husk in simmering water for 6 to 8 minutes.
Remove from the water, dry off.
Grill the corn, turning frequently, about 4 to 5 minutes.
Mix the mayonnaise and the sour cream together; season with a little salt.
Remove the corn from the grill and carefully peel back the husks. It will be very hot! Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle.
Spread the crema/mayo mixture all over the corn. Shake some chili powder all over, top with a little cilantro and a sprinkle of cheese evenly over the ears. Serve immediately with lime wedges.