I really miss dining out. It gave me a much needed respite from cooking, as well as inspiration for dishes. I’m hopeful that the restaurant industry will survive this pandemic. One of my favorite Boston restaurants is Toro, a spot where Jamie Bissonnette and Ken Oringer serve 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. Grilled corn is a common Mexican street food called elote and is usually coated with mayo, chile powder cotija cheese and lime. If you cannot find the cotija cheese, you can substitute feta cheese. Serve this at your next BBQ!
- 4 ears corn on the cob in the husks
- 1/4 cup mayonaise
- 1/8 teaspoon ground cayenne pepper or to taste
- Pinch of Kosher salt or fine sea salt
- 3/4 cups 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 well.
- Shuck the corn and grill for another 10 minutes until the kernels are browned in spots. While the corn is grilling, in a small bowl whisk together the mayonnaise, cayenne and salt. Using the small holes on a four-sided grater, grate the cheese, or just crumble the cheese with your hands. Brush the mayonnaise mixture onto the hot corn and sprinkle with the cheese. Serve corn on the cob with lime wedges.