Every summer, when the amazing fields in the area produce the most amazing vegetables, I imagine all sorts of delicious ways to devour them. The recipes are in all of the popular magazines and newspaper food sections. But then, year after year, I find that simply grilling the veggies and not adding anything beyond the occasional splash of balsamic is really the best. No need to add cheese of this or that sort. No desire to try the lovelies in casseroles. Just grill the veggies lightly and let the natural flavors speak for themselves. Mmmmm.
Until now. This recipe may sound odd. Ok, it does sound odd. Mayo on corn? But trust me on this one. Your mouth will do the happy dance when you eat the world’s best corn on the cob concoction ever!
World’s Best Corn on the Cob
- 6 TBS mayonnaise
- 2 garlic cloves, minced
- 3/4 tsp kosher salt
- 3/4 tsp cayenne pepper
- 3/4 cup Cotija cheese, crumbled
- 8 ears of fresh corn
- 2 limes, quartered
Short version: mix first 4 ingredients, grill corn, schmear corn with mayo mix, roll in cotija cheese, serve with lime for squeezing on the corn.
- Stir together mayonnaise, garic, salt and cayenne until well combined. Crumble cheese onto a dinner plate.
- Preheat the grill to medium heat. Carefully pull back the husks of the corn, remove the silks. and pull the husks back up. Put the corn on the grill, turning every 10 minutes and moving the cobs on the grill so they each cook evenly. When the corn is cooked, about 30 minutes, remove from the grill and set aside until just cool enough to handle.
- Pull back the husks so they create a handle for the corn cob, using a brush or your hands, cover each cob with a light coat of the mayonnaise mixture then roll in the crumbled cheese.
- Serve with lime to squeeze onto the cobs.
- If you can get your hands on some Brentwood Sweet Corn, use that!
- For this photo, the corn was grilled straight on the grill. I do that whenever I need to cook quite a bit.
- Photo taken at Farmers’ Daughter in Brentwood, California, after delivering enough of this corn for their amazing staff.