- 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
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.
- 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
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.