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 Lime Mayo: 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 ...

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