From: Chef Tim Spinner, Cantina Feliz, Ft. Washington, PA. Yield: 4 ears of corn.
4 ears corn, husked
½ cup lime mayo (recipe follows)
½ cup queso fresco
as needed, lime zest
as needed, chile pequin powder
1 cup mayonnaise
2 Tbsp. fresh-squeezed lime juice
2 Tbsp. water
to taste, salt
In a large stock pot, boil 6 quarts of water. Add corn and simmer for 15 minutes. Remove corn from water and pat dry with paper towel. When you are ready to serve, place on the grill and cook for 5 minutes, flipping over once halfway through cooking. Remove from grill and slather with Lime Mayo. Top with queso fresco, lime zest and chile pequin powder.
For lime mayo: In a bowl, whisk together all ingredients. Season with salt and chill until ready to use.