Mexican corn on the cob
Until I was about 20 years old I thought that the only way to eat corn on the cob was to grill it and rub it in butter and salt. I'm not going to claim there's anything wrong with rubbing food in butter and salt, but my first experience with Mexican corn made me realize I had been doing it wrong all those years. From working with people from Mexico, I've learned first hand that the food they cook is bursting with flavor, well balanced and usually better than anything I can cook. Mexican corn is a prime example of that. Grilled corn topped with aioli, cojita cheese, lime juice, smokey paprika and cayenne will change the way you look at corn. The best part about this dish is the only thing that really takes time to make is the aioli. This is a pretty basic procedure for aioli but we can substitute lime juice for the lemon juice and if you want to step it up a notch, minced cilantro and diced pickled jalapeños would be a great addition to this aioli.
- 4 cobs of corn, soaked and grilled
- 1 cup grapeseed oil
- 1 garlic clove pounded in a mortar
- 1 egg yolk
- 2-3 limes
- Cojita cheese finely crumbled (I substitute finely ground parmesan occasionally)
- Smoked paprika
- Cayenne pepper
First, soak the corn with the husks intact in warm water for 30 minutes. This will help keep the corn moist while grilling. When the grill is hot, lay down the corn and rotate it so it cooks evenly.
To make your aioli, take the pounded garlic and soak it in the juice of one lime for 15 minutes in a mixing bowl to take away that harsh edge that comes with raw garlic. In the same mixing bowl, add the egg yolk and a good pinch of salt. Whisk those ingredients together and have the grapeseed oil ready in a container that will allow you to easily drizzle the oil. While constantly whisking, drizzle in your oil very slowly making sure the oil is emulsifying with the egg yolk until all the oil is gone. Add salt and lime if you feel like it needs it and refrigerate the aioli.
Now all you have to do is take your grilled corn, peel away the husks and slather it in aioli. On a plate generously sprinkle the cojita, paprika, cayenne, a pinch of salt and a squeeze of fresh lime. Cheers!