Chowhound’s Grilled Corn with Cayenne, Lime, and Cotija

I’m a huge fan of appreciating ingredients for what they are. For example, when I’m having corn I like tasting the corn. I’m a believer in simple is best. That said, I also love experimenting with flavors. I love trying things I’ve never tasted before. So when my sister brought this to a recent gathering I was ecstatic. I love corn on the cob grilled in the husk, seasoned with a little pat of butter that melts into the cracks of the kernels and topped with a sprinkling of salt. As it turns out I also like it smeared with a spicy mayo, rolled in Cotija cheese, and brightened with a squeeze of lime.

As found on Chowhound.com

As organic as possible:

6 tablespoons mayonnaise
1 medium garlic clove, minced
3/4 teaspoon kosher salt
3/4 teaspoon cayenne pepper
3/4 cup crumbled Cotija cheese (about 4 ounces)
6 ears corn, husks on
1 medium lime, cut into 6 wedges

Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn.

Heat the grill to medium high (about 350Ā°F to 450Ā°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.

Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.

Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.

29 comments

    1. It’s a Mexican cheese- found in Latin markets and many large grocery stores, but any mild crumbly cheese would do just fine. šŸ™‚ Thanks Van!

  1. What a gorgeous image! And the recipe looks delicious. My chef son-in-law made a similar dish when we visited Shreveport several years ago. It was very good, but yours sounds better. (I would never tell him that.).

  2. Sounds delicious Sadie. I totally agree with you for wanting to taste the ingredients as they are. The colour of that corn then is something else! How lovely does it look?!!!!

  3. Oooh I say – this looks absolutely scrumptious! I am overwhelmed at just how delicious the corn is here in the US – so so sweet and tasty all by itself as you say but new ideas for such a fabulous (and ridiculously cheap here) crop is very very welcome.

      1. I am til Tuesday then away til mid-August …. Hopefully it will still be the season when I return because I have developed a minor obsession with the golden nuggets!

    1. No. But we often pull down the husk 1/2 – 3/4 of the way and remove some of the silk, and close it back up. (Not necessary either). I have soaked it in the past believing it would remain more juicy (not concerned about the grilling) and it really doesn’t make a big difference. It is just one more step that can be eliminated for convenience and time!

  4. You forgot the 2 other things you need when serving: bib and moist towelette šŸ˜‰ Lol It was pretty messy, but totally worth it! Delicious:)

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