This popular Mexican street food uses a few simple ingredients to reinvent a summertime favourite. The charred corn gets slathered in a lime-tinged mayo, chili powder and a gentle sprinkling of fresh Mexican cheese.
4 ears corn, shucked
1/4 cup mayonnaise
Juice of 1 large lime, or to taste
1/4 tsp chili powder, or to taste
Sea salt and freshly ground black pepper
1/4 cup queso blanco (optional)
Step 1: Place the corn cobs on a medium-hot barbecue grill, rotating them often until they are nice and uniformly charred and fully cooked. It should take about 10 minutes.
Step 2: Mix together mayonnaise and lime juice.
Step 3: In a separate small bowl, mix together chili powder, salt and pepper.
Step 4: To serve, have guests grab a cob, spoon some of the lime mayo on top, sprinkle with a few pinches of chili salt and cheese, then munch away.
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