Mexican Sweet Corn

Ingredients

Instructions

1. 1

   In the bowl of a food processor fitted with a metal blade, place the egg, sugar, salt, and dried mustard. Process the mixture for 1 minute.

2. 2

   While processing, add the lemon juice through the feed tube. Process for 30 seconds. Stop the processor and scrape down the sides.

3. 3

   Process again, slowly adding the canola oil. Once the mayo forms, continue to process for 30 seconds. Remove the mayo to a small bowl and stir in the chili powder and lime zest.

4. 4

   Prepare a high gas or charcoal grill fire. Grill the corn, frequently turning with tongs, until charred in spots, 6 to 8 minutes. Alternatively, put the corn in a large pot of cold water. Bring up to a simmer and turn the water off.

5. 5

   Working in batches, put 1/4 cup the Cotija on a medium-sized plate. Spread an ear of corn with 1 to 2 tablespoons of the mayonnaise and roll in the cheese to coat. Repeat the process. Sprinkle the corn with Kosher salt and serve with lime wedges for squeezing over the corn.