- 4
- 5 mins
- 25 mins
Ingredients
- 4 large ears of Sweet Corn
- 3 tablespoon Olive Oil divided
- 1/4 cup Aioli (or mayo as sub)
- 2 cloves Roasted Garlic*
- 1 cup crumbled Cotija cheese (or a grated Parm. Best= Gran Padano)
- 1 teaspoon Dried Oregano
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 4 tablespoons minced fresh Cilantro
- 1 Lime, cut into 4 wedges
- Kosher salt & fresh ground white pepper
Preparation
Step 1
Heat a grill to medium-high heat.
Peel back the husks and remove the threads from the corn.
(either tie the husks w/ kitchen twine or remove)
Rub corn w/1 tbsp olive oil - sprinkle w/ Salt & Pepper
Transfer the corn to the grill. Cook, turning occasionally until charred all round, about 20 minutes.
While corn cooks-
Combine Dried Oregano, Chili Powder, and Cumin in mortar & pestle and grind to a powder.
Squeeze 2 lrg roasted garlic cloves into the Aioli. Mash & mix well to incorporate.
When the corn is well charred, working quickly, brush (slather really) each corn cob all over with Aioli/Garlic mixture
Dust evenly with the spice mix.
Roll each cob in the cheese, and sprinkle with the cilantro.
Serve with lime wedges to squeeze over before eating.
*Roasted Garlic:
1 whole bulb fresh garlic
2 tbsp Olive Oil
1/4 tsp ea. salt & pepper
Pre-heat oven to 400deg
Press your fist into the center of a 12"x12" sq of heavy duty tin foil forming a pocket
Place the garlic bulb in center
cover w/ olive oil, salt & pepper
Twist the tin foil closed so as to resemble a Hershey's Kiss
Or WAY Easier: Use a Ramekin tightly covered w/ tin foil
Roast for 40 min. - allow to cool before handling