Aubrie Pick
Active Time
20 MIN
Total Time
30 MIN
Yield
Serves : 8

Hot off the grill, charred sweet corn gets slathered in tangy lime mayonnaise and topped with extra-large crunchy quicos, or corn nuts, in des Jardins’ version of elote. For a plated version, cut the kernels from the cobs and toss with lime mayo and quicos, then scoop and serve.

How to Make It

Step 1    

Preheat grill to high (450°F to 500°F). Whisk together egg yolk, lime juice, and salt in a medium bowl. Whisking constantly, gradually drizzle in oil until mixture is smooth and thick. Whisk in up to 2 teaspoons water, 1/2 teaspoon at a time, to loosen mixture, if needed. Season to taste with salt, black pepper, and piment d’Espelette. Set aside.

Step 2    

Place corn on oiled grill grates, positioning husks over edge of grill to prevent burning. Grill, uncovered, turning occasionally, until corn is tender and slightly charred, 6 to 8 minutes.

Step 3    

Brush hot corn with lime mayonnaise (about 1 tablespoon per ear). Sprinkle with cheese, quicos, and piment d’Espelette, to taste. Serve with lime wedges.

Make Ahead

Mayonnaise can be stored in an airtight container in refrigerator up to 3 days.

Notes

Quicos (giant corn nuts) may be purchased on amazon.com.

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