Classic Mexican corn on the cob from a stand is smothered in mayonnaise, Cotija cheese, dried chile, and a squeeze of fresh lime—and maybe some other secret things that I don’t know about. It’s just so incredibly good! And it’s the inspiration for this summer corn that you won’t be able to get enough of. Since I gave myself the freedom to serve all kinds of non-Italian dishes at Little Owl, I knew I had to come up with a way to serve this Mexican-inspired corn I love so much (off a stick and onto a plate) at my restaurant. When the corn cools down in the husk, rotating it for a few seconds on your grill lends a little smokiness. Our Little Owl maître d’ texts our neighbors (you know who you are!) to let them know when its back on my summer menu.
SERVES 4
4 large ears corn, in the husk
3 Tbsp good, store-bought mayonnaise
1 Tbsp sambal chili paste
2 Tbsp fresh lime juice
2 Tbsp finely chopped fresh cilantro
2 Tbsp finely grated fresh Parmesan cheese
Kosher salt
Olive oil, for drizzling
1 Tbsp unsalted butter
Preheat the oven to 350°F [180°C].
Place the corn on the center rack of the oven and roast until the husks crisp and slightly brown, about 45 minutes. Remove and set aside to cool.
Meanwhile, in a small bowl, add the mayonnaise, chili paste, lime juice, cilantro, and Parmesan cheese and mix well with a fork to combine.
Preheat your stove top grill pan over medium heat for 5 minutes.
Unhusk the roasted corn, discard the husks, and season each ear generously with salt and drizzles of olive oil. Use your hands (or a brush) to rub the olive oil all over the corn to coat them well. Place the ears on your hot grill pan and, using tongs, rotate them every 10 to 15 seconds until lightly charred all over—it happens fast; the whole grilling process should take about 1 minute.
Remove the kernels from a cob by holding the ear upright on a cutting board and running the blade of a knife down the sides of each ear. Collect the kernels and transfer to a bowl.
In a large skillet over medium heat, melt the butter. Add the corn and mayonnaise mixture and cook, stirring until evenly coated and it’s all oozy melted, about 2 minutes. Transfer to a serving bowl and devorà inmediatamente.
