- 6
Ingredients
- Vegetable oil for cooking grate
- 3/4 teaspoon chili powder
- 4 tablespoons mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro leaves
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons juice from 1 lime
- 1 1/2 ounces queso fresco, crumbled (about 1/3 cup)(see note)
- 4 teaspoons olive oil
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 6 large ears fresh corn, husks and silk removed
Preparation
Step 1
1. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is hot (you can hold your hand 5 inches above grate for 2 to 3 seconds).
2. While grill is heating, combine 1/4 teaspoon chili powder, mayonnaise, sour cream, cilantro, garlic, pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until evenly coated.
3. Grill corn, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to evenly coat. Serve immediately.