- 1 Thai chile, stemmed
- 1 teaspoon finely grated lemon zest
- 2 teaspoons finely grated lime zest
- Kosher salt
- 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
- 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.