Mexican-Style Grilled Corn

Corn is such a simple one ingredient side dish that it's hard to imagine deviating from the old standard. And yet, an uncontrollable sense of urge for variety amongst us foodies drives up to do insane things such as douse it in chili oil, give it a good sear on the grill and rolled in creamy herbed sour cream. Crazy right? But oh so delicious! Sometimes it's good to dress up and go out to town, even better when it is for absolutely no reason, and this summer's corn crop shouldn't be left out. 

Oh Mexican corn, how did our paths not cross until now? Well it may have taken a while for me to discover you but I am more than making up for lost time.

What is the secret to good Mexican corn? According to Cooks Illustrated cooking corn over a very hot charcoal grill will do wonders for the flavor. Massaging it with oil will help keep it from drying out. And then rolling it in a luscious cheesy sour cream sauce will lift you one step closer to heaven. 

While I do not have a charcoal grill at home, the corn did well enough on a gas grill. The recipe also calls for Pecorino Romano, but if you can get a hold of Cotija or queso fresco the final result will be closer to the real deal.

Mexican-style Grilled Corn
From Cook's Illustrated via Buck's County Taste
Ingredients
Vegetable oil for cooking grate
1/4 cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4 teaspoon chili powder (1/4 tsp, then 1/2 tsp)
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
4 teaspoons juice from 1 lime
1 ounce Pecorino Romano or Cotija cheese , grated (about 1/2 cup)
4 teaspoons vegetable oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
6 large ears corn, husks and silk removed

HOW TO: Charcoal Grill
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer 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 vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly (Note: I placed corn on cookie sheet, poured mayonnaise mixture over corn and rolled it around to cover). Serve immediately.

HOW TO: Gas Grill
1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black 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 coated evenly.
3. Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly (Note: I placed corn on cookie sheet, poured mayonnaise mixture over corn and rolled it around to cover). Serve immediately.