- 12
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
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.