Vegetables Corn Grilled Corn with Cotija and Quicos 5.0 (1) Add your rating & review 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. By Traci Des Jardins Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Active Time: 20 mins Total Time: 30 mins Yield: 8 Ingredients 1 large pasteurized egg yolk 1 teaspoon fresh lime juice, plus lime wedges, for serving 1/2 teaspoon kosher salt, plus more to taste 1/2 cup grapeseed oil, plus more for grill grates 2 teaspoons water, if needed Black pepper, to taste Piment d’Espelette, cayenne pepper, or paprika, to taste 8 medium ears fresh corn, husks pulled back, silk removed 1 ounce Cotija cheese, grated on a Microplane (about 1/2 cup) 1/2 cup crushed quicos or corn nuts (about 1 ounce) Directions 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. 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. 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. Rate it Print