For his Asian take on elote, the grilled corn on the cob sold on the streets of Mexico, Bill Kim seasons mayonnaise with a spicy and tangy mix of lime juice, curry powder and chile paste. In place of the cheese that’s commonly sprinkled on top, he dusts the corn with a mix of lime zest, lemon zest, chile and salt.
1 Thai chile, stemmed
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest
1 cup mayonnaise
1 tablespoon curry powder
1 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1 teaspoon sambal oelek
1 teaspoon ground turmeric
2 medium garlic cloves, minced
1 1/2 tablespoons finely chopped cilantro, plus more for garnish
10 ears of corn
How to Make It
In a food processor, combine the Thai chile with the lemon zest, 1 teaspoon of the lime zest and 1/4 cup of salt and pulse until the chile is finely chopped and incorporated. Transfer the chile-lime salt to a bowl.
In a medium bowl, whisk the mayonnaise with the curry powder, lime juice, fish sauce, sambal oelek, turmeric, garlic, the 1 1/2 tablespoons of cilantro and the remaining 1 teaspoon of lime zest.
Peel back the corn husks, keeping them attached. Discard the silk. Fold the husks back over the corn and tie the tops with kitchen string. Transfer the corn to a very large bowl, cover with water and let soak for 10 minutes. Remove the corn from the water and blot dry.
Light a grill. Grill the corn in the husks over high heat, turning, until the kernels are crisp-tender, about 15 minutes. Let cool slightly, then carefully remove the husks and transfer the corn to a platter. Spread the curry mayonnaise all over the corn, sprinkle with the chile-lime salt and chopped cilantro and serve.
The chile-lime salt can be stored in an airtight container for 1 week. The curry mayonnaise can be refrigerated in an airtight container for up to 5 days.
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