Mexican-Style Grilled Corn

If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.

Serves 6

INGREDIENTS
	Vegetable oil for cooking grate
1/4	cup 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	teaspoon black pepper
1/4	teaspoon cayenne pepper (optional)
4	teaspoons juice from 1 lime
1	ounce Pecorino Romano cheese, grated (about 1/2 cup) (see note)
4	teaspoons vegetable oil
1/2	teaspoon kosher salt or 1/4 teaspoon table salt
6	large ears corn, husks and slik removed

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, ¼ 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. 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. Serve immediately.

Why this recipe works: To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very hot fire. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for hard-to-find crema in the sauce used to coat the cooked corn in this authentic-tasting grilled corn recipe.