Summer Corn with Chili Lime
Summer Corn with Chili-Lime Mayo, takes corn on the cob to a new level, served with the husks on and peeled back. This is a keeper!
Servings: 0
Ingredients
- 4 ears of corn (shucked or husks attached, silk removed)
- 1/2 cup mayonnaise
- fine sea salt, just a pinch 1/4 tsp or less
- 1 ¼ tsp chili powder adjust amount to liking
- freshly ground black pepper, to taste
- juice of half of a lime, plus extra lime cut into wedges for serving
- Cilantro or parsley, roughly chopped as garnish optional
Instructions
- Prepare corn as desired (grilled, roasted, boiled). If grilling with the husks on, see notes below.
- In a medium bowl combine the mayonnaise, salt and pepper, chili powder, and the juice of half of lime. Taste and adjust seasonings as desired.
- To prepare a cob, squeeze a wedge of lime juice on each cob before adding the chili-lime mayo. Serve with additional wedges of lime at the table.
Notes
Grilling corn with the husks on:
- Peel back the husks until they are approximately 2 inches away from the end. Remove all the silk. Bring the husks back up around the corn making sure to cover all the kernels.
- Fill a sink with cold water and soak the corn for about 30 minutes to preserve the sugars from turning starchy. Drain and remove the excess water.
- Use a piece of husk as a tie if you want to close the husks completely while grilling (optional). Lightly oil the grates of a preheated grill and cook over a medium flame or medium-hot coals for 15 minutes. Turning occasionally.
- Open the husks very carefully, proceed with recipe.