Grilled Mexican Corn on the Cob (Elote)
6 ears fresh sweet corn, in the husk
Cotija cheese, grated
Preheat the grill to medium high.
Carefully remove the corn silks, leaving the husks attached. Soak the ears of corn in their husks in a large bowl or sink of cold water for 10 minutes.
Drain the corn well and place each husk-enclosed ear on the hot grill. Cook for about 12 minutes, turning frequently. The corn is steamed when it loses it raw crunch. Remove each cob from the grill and set aside to cool slightly.
When corn is cool enough to handle, pull back the husks, leaving them attached to the end of the corncobs for decoration and to use as handles. Brush the corn generously with the Chipotle Mayonnaise then sprinkle with grated cotija cheese.
Makes 4 cups
2 1/2 cups Best Foods mayonnaise
1 cup chipotles in adobo, seeds removed
2 tablespoons freshly squeezed lime juice
4 teaspoons freshly squeezed orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
For the chipotle mayo: Puree mayo, chipotles in adobo, lime and orange juices, honey, Dijon mustard in a blender until completely combined and smooth. Season with salt and pepper to taste.
Variation: Substitute the Chipotle Mayo for Cayenne Lime Butter.