One of my favorite Boston restaurants is Toro, Jamie Bissonnette and Ken Oringer’s delicious Spanish-style tapas. One of the highlights on their menu is the grilled corn on the cob. It’s messy, delicious and worth a try at home. This dish is considered popular street food in Mexico. If you cannot find the cotija cheese, you can substitute feta cheese.
- 4 ears of corn in the husk
- 1/4 cup mayonnaise
- 1/8 teaspoon cayenne (if you like it spicy, add more)
- 3/4 cup shredded cotija cheese (or feta cheese)
- Lime wedges
Prepare the grill. Soak the corn in the husks in cold water for 10 minutes. Drain the corn and grill on a rack set 5-6 inches about the glowing coals until husks are charred, about 10 minutes. I have a gas grill and it worked just as well.
Shuck the corn and grill for another 10 minutes until the kernels are browned in spots. While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small holes on a four-sided grater, grate the cheese.
Brush mayonnaise mixture onto the hot corn and sprinkle with the cheese. Serve corn on the cob with lime wedges.