Ingredients

6 fresh ears corn (husks on)
1/2 cup Jalapeno Mayonnaise, recipe follows
3 cups finely shredded queso fresco
2 1/2 tablespoons Guajillo Chile Powder, recipe follows

Instructions

Preheat a grill or grill pan. Grill the corn, turning frequently, to avoid
over charring, about 10 minutes.

Let the corn cool just enough to handle and peel back the husks, leaving them attached at the bottom. (The
husks are going to serve as handles when eating the corn.) Remove the corn silk and generously spread the ears
with mayonnaise. Sprinkle the corn with the cheese and chile powder. Serve immediately.

Jalapeno Mayonnaise:
2 cloves garlic

1 small jalapeno pepper
2 limes, juiced
2 egg yolks with a little white*
Kosher salt
2 cups vegetable oil

In a food processor, blend the garlic, jalapeno, and lime. Add the egg and salt, to taste. While
the motor is running, drizzle in the oil until a smooth sauce is formed. Store in the refrigerator until ready
to use.

Yield: about 2 cups


Guajillo Chile Powder:
4 guajillo chiles, seeded
3 chiles de arbol
Kosher salt

Preheat the oven to 400 degrees F.

Put the chiles on a small baking sheet and bake until browned, about 3 minutes. Let cool.

In a clean coffee or spice grinder, finely grind the chiles and transfer to a bowl. Stir in the salt and use
as desired.

Yield: 2 1/2 tablespoons