New Mexican Street Corn

Chef Joseph Wrede of Joseph’s Table in Taos, New Mexico (an F&W Best New Chef 2000), makes a killer version of this popular Mexican snack: grilled corn rolled in mayonnaise and grated cheese.

Ingredients

1. 4 ears of corn
2. Salt and freshly ground pepper
3. 1/4 cup mayonnaise
4. 1 chipotle chile in adobo sauce
5. 1 1/2 teaspoons snipped chives
6. 2 tablespoons extra-virgin olive oil
7. 2 ounces grated Cotija cheese
8. Lime wedges, for serving

Directions

1. Preheat the oven to 425°. Peel back the corn husks, leaving them attached. Discard the silk. Season the corn with salt and pepper. Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.
2. In a mini food processor, blend the mayonnaise with the chipotle. Add the chives; pulse. Add the oil; process until smooth.
3. Light a grill. Peel back the husks, leaving them attached. Brush the corn with half of the mayonnaise. Using the husks as a handle, grill the corn until lightly charred. Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges.