© John Kernick
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 10

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. Slideshow: Grilled Corn

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

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