with Lime Mayo
HANDS-ON TIME
15 MIN
TOTAL TIME
25 MIN
Serves 4
I had my first Mexican-style corn in high school, thanks to my passion for flea markets. That’s right: I was a seventeen-year-old boy who loved a rummage sale. My friend Brandon and I had ditched our classes to go to the open-air market in Galt. In between the fireworks stands and the stalls selling carved bald eagles were a scattering of food trailers—you heard me, kids, there were food trailers before there were food trucks. One served corn on the cob slathered in mayonnaise and sprinkled with chile-lime powder. It was shockingly good. It’s hard to remember how many versions of street corn I tried over the years, but I’ll never forget the one covered with cotija (fresh cheese) and cilantro because I had it the day I ran into a few teachers from my school who were taking a “sick” day, too.
Bring a large pot of salted water to a boil. Add the corn, still in their husks, and cook until just tender when pinched with tongs, about 5 minutes. If the corn is bobbing up out of the water, place a heatproof plate on top to keep them submerged. Using tongs, transfer the corn to a platter and let cool slightly, then pull back the husks and remove the silk. Tie the husks together with kitchen string.
Meanwhile, in a medium bowl, whisk together the mayonnaise, lime zest, and lime juice. Season the lime mayo with salt and pepper.
Light a grill. Drizzle the corn all over with olive oil. Grill over high heat, turning occasionally, until lightly charred in spots, about 5 minutes. Transfer to the platter. Spread the corn all over with the lime mayo and sprinkle with the chopped cilantro and Parmesan. Serve right away with hot sauce.
DO IT AHEAD The lime mayo can be refrigerated in an airtight container for 3 days.
TIP Boiling ears of corn in their husks makes them much easier to clean. Some people swear the cornhusks fall right off the ears if you microwave the corn for a couple of minutes, but my boiling method is even better.