Idiot`s Kitchen Recipe – Mexican Grilled Corn (Elote)

Idiot’s Kitchen Recipe – Mexican Grilled Corn (Elote)
Recipe from www.idiotskitchen.com Ingredients: 1 ear of corn (in the husks) per person 1 Tablespoon mayonnaise per ear of corn 1 teaspoon chili powder (or more – 1 teaspoon was for 2 ears of corn) Queso Fresco or other crumbly Mexican cheese (about 2 Tablespoons per ear of corn) Lime wedges Peel back the very top of each husk and remove the clump of stringy corn silks. Do not pull the husks back very far; you want them to stay tightly around the corn. Place the corn in a large bowl of water and weigh them down with a smaller bowl so they don’t float. Soak the corn for 10 minutes. Preheat a grill to medium high heat. Place the soaked corn in the husks on the grill over a medium flame. You want the grill hot enough to cook the corn but not so hot that the flames are actively burning the corn husks. Cook with the lid closed, turning occasionally until the entire outside of the husks has browned or lightly blackened – about 8-­‐10 minutes. Use a towel or oven mitt to hold the bottom of the corn while you use tongs to peel back the husks. Place the corn back on the grill for 1-­‐2 minutes per side to slightly char the kernels. Remove any remaining silks from the corn. For less mess you can also remove the bottom husks, or if you are eating outside, leave them on as a handle. Place 1 Tablespoon of mayonnaise per ear of corn in a small bowl. Add chili powder (I used 1 teaspoon for 2 ears) and stir to combine. Slather the mayo mixture all over the hot corn. Grate queso fresco or other crumbly Mexican cheese over the top and sprinkle with a little additional chili powder. Serve with wedges of lime.