Mexican Sweet Corn
The Mexican people have a long-standing relationship with corn. So do I. This corn is the first recipe I pull out when sweet corn is in season.
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
—
Total Time
30 min
Servings
12 servings
Ingredients
Mayo
- 1 large egg
- 1/2 teaspoonsugar
- 1/2 teaspoonKosher salt
- 1 teaspoondried mustard
- 1 tablespoonfresh lemon jiuice
- 1 cupcanola oil
- 2 tablespoonschili powder
- 2 teaspoonsfinely grated lime zest
- 12 ears husked ears of corn (if grilling, soak the corn for 15 minutes in water)
- 3 cupsgrated Cotija cheese (or ricotta salata)
- lime wedges for serving
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 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 .
- 2
While processing, add the lemon juice through the feed tube. Process for . Stop the processor and scrape down the sides.
- 3
Process again, slowly adding the canola oil. Once the mayo forms, continue to process for . Remove the mayo to a small bowl and stir in the chili powder and lime zest.
- 4
Prepare a high gas or charcoal grill fire. Grill the corn, frequently turning with tongs, until charred in spots, 6 to . Alternatively, put the corn in a large pot of cold water. Bring up to a simmer and turn the water off.
- 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.
Chef's Notes
Copyright: Chef Laura Bonicelli