Ingredients
- 6 large ears corn (3 with husks and silks removed, all 6 soaked in water for 10 minutes)
- 1 Tbsp. oil
- 4 Tbsp. butter, melted
- 1/2 cup mayonnaise
- 1/4 cup chopped freshly cilantro, plus sprigs to serve
- zest and juice of 1 lime
- 2 cloves garlic, finely grated
- 1/2 tea. chipotle chili powder
- flaked sea salt
- 1/2 cup queso anejo
- 1/2 cup grated Asiago cheese (or a grated Italian cheese blend)(; plus extra to garnish
- 6 slices bacon, cooked and crumbled
- ground black pepper
Preparation
Step 1
Heat the grill. Remove corn from water and pat dry. Brush the 3 shucked ears on all sides with the oil. Leave the other ears of corn in their husks.
Place all corn on the cooking grate. Grill, turning occasionally, until the3 husked corn is well-browned and charred in places, about 10 minutes. The other ears of corn will steam in their husks, but the husks themselves will be dried out and charred in places.
Remove all the corn form grill and set aside until cool and easy to handle, about 5 minutes. Once cool remove the husks and silk from the 3 ears and remove kernels from all the cobs. Mix in the melted butter and set aside.
In a medium bowl, stir together the mayo, cilantro, lime zest and juice, garlic, chili powder and a pinch of salt. Stir in both cheeses and most of the bacon,, reserving a little for garnish,. Add the dressing to the buttered corn kernels and mix well. Taste and season with salt nd pepper.
Garnish with grated cheese, cilantro and reserved bacon. Serve chilled or at room temperature.