STEPHANIE JANE CARTER (this article was originally posted June 1, 2012)
While this corn preparation is common to the streets of Mexico, this recipe is adapted from Chef Rene Ortiz’s preparation at La Condesa in Austin, Texas. If possible, use the freshest, local corn you can find. Once corn is picked, its sugars begin to be converted to starch, reducing its sweetness. Skewering the corn with 2 wooden skewers will make the hot corn easier to handle as you coat it with mayonnaise, cheese, and chile.
- 6 ears of yellow corn, cleaned from the husk and any silk
- 1 cup mayonnaise
- 2 cups queso cotija
- 1 tablespoon of ground chile de arbol
- 2 limes
After preparing your grill, char the corn on it. (about 8 minutes or until corn is cooked).
With a 2-inch paint brush, evenly coat the charred corn with the mayonnaise.
Sprinkle cheese on a flat, clean surface and roll the corn in it so that it covers the entire ear.
Sprinkle the corn with the chile de arbol.
Add a squeeze of lime.