SALVADORAN GRILLED CORN (ELOTE LOCO)

By BobD

Ingredients

• 12 SERVINGS
• Spreading the ears with a very typical, tangy, crazy-loco sauce gives them verve.
• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 1/4 cup ketchup (optional)
• 12 ears corn in husks
• 1 1/2 cups coarsely grated queso blanco (5 1/2 oz) or Parmigiano-Reggiano
• ACCOMPANIMENTS: cayenne; lime wedges; sea salt

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas)

Stir together mustard, mayonnaise, and ketchup (if using).

Pull back husk of each ear of corn, leaving it attached (like a handle), and tie back with a strip of husk. Discard silk.

Arrange corn on grill with cobs over coals (or over medium-high heat for gas) and husks over area with no coals (or over turned-off burner for gas).

Grill, in batches if necessary, covered only if using a gas grill, turning occasionally, until ears are well-browned and tender, about 10 minutes.

Serve corn brushed with mustard mixture and sprinkled with cheese.

COOKS NOTE:

Corn can be cooked in a hot 2-burner grill pan over medium heat; about 15 minutes.