recipe: Grilled Mexican Street Corn - get out a stack of napkins for this messy but delicious treat

From my perspective, the corn kernels are not as fat and juicy as in years past, but I marvel at what sweet corn is available, considering the drought our farmers dealt with this year.

Cilantro would be perfect sprinkled over the ears; I had none, alas, on hand. Last year, I saw this on a late summer special at Frida Batido on Washington, which is my restaurant of choice when craving authentic Latin street food. It was marvelous — perhaps this year?

Time: 35 minutes Yield: 6 ears of corn

Ingredients

6 ears of corn, husks and silk removed
6 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon chili powder, plus additional for sprinkling over finished corn
1 tablespoon lime juice, plus extra lime wedges
Cayenne
1 cup freshly grated Cotija cheese* (about 5 ounces) best grated with microplane.

Instructions

1. Preheat gas or charcoal grill to medium-high heat; grill grates should be cleaned and oiled.
2. Grill corn, turning frequently, until kernels are speckled golden brown; 20-30 minutes depending on heat of flame.
3. While corn is grilling, in a small bowl, combine mayonnaise, sour cream, chili powder and lime juice. Season to taste with kosher salt and cayenne, if desired. Place grated cheese on a large plate and set aside.
4. When corn is cooked, attach corn holders to each ear, then - working quickly — paint each ear with the mayonnaise mixture (this is the glue for the cheese). Immediately roll each ear in the grated cheese; you are working quickly because you want the heat of the corn to soften the cheese. Sprinkle with additional chili powder and serve with lime wedges.

*Cheese available at Whole Foods; I’d imagine a queso quesadilla-style cheese could be substituted.