Ingredients

 
  • 8 ears of corn, shucked
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 cup grated cotija cheese (about 4 ounces) (or Parmesan)
  • 2 limes, cut into 8 wedges
  • 8 ears of corn, shucked
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 cup grated cotija cheese (about 4 ounces) (or Parmesan)
  • 2 limes, cut into 8 wedges
 

Time:

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes

 

Serves: 8

You can find more in the book.

Grilled Corn-on-the-Cob

There is a tiny Cuban restaurant in the Nolita neighborhood of Manhattan called Café Habana.  There is always a line down the block and the restaurant is so wildly popular that they opened a to-go outpost next door.  It is not uncommon to see people standing on the corner of Elizabeth Street eating their grilled corn-on-the-cob.  Café Habana is a bit of a walk from my house, so I had to recreate their recipe.

Preheat grill to medium-high heat.

In a small bowl, mix mayonnaise and chili powder.  Set aside. Brush corn with olive oil.  Place corn on grill, turning occasionally, until the kernels are browned, about 8 minutes. Brush corn with mayonnaise mixture.  Roll each ear in cheese and serve with a lime wedge.