Grilled Corn with Lime, Black Pepper and Pecorino
From Matthew Altizer
Based on a popular Mexican street food called elote, this is an excellent method for grilling corn. You can remove the husks after 15 minutes and grill the corn over direct heat for extra charred flavour.
- 4 ears of corn
- kosher salt to taste
- 4 T. mayonnaise
- 1 lime, zested and juiced
- 1/2 c. grated pecorino cheese
- 2 T. finely chopped chives
- black pepper to taste
- 4 lime wedges for serving
Preheat a grill over medium heat. Pull the outer husks away from each ear of corn and remove the silky threads inside. Fold the husks back into place and soak the corn in a large bowl of cold water, seasoned with a generous pinch of salt, for 10 minutes. Drain the corn and shake off any extra water.
Place the corn on the grill and cook for 15-20 minutes, turning each ear every 5 minutes. The corn is cooked when the kernels can be easily pierced with a knife. While the corn is cooking, mix the mayonnaise with the lime zest and juice in a small bowl and set aside.
When the corn is cooked, remove the husks. Slather each cob with the prepared mayonnaise and sprinkle with the pecorino, black pepper and chives. Serve with lime wedges on the side. Serves 4.