Chef Tim Spinner, Cantina Feliz, Fort Washington4 serving(s)
4 ears corn, husked
½ cup Lime Mayo (Recipe Follows)
½ cup Queso Fresco
Chile pequin powder
1 cup mayonnaise
2 tablespoons fresh squeezed lime juice
2 tablespoons water
Salt to taste
In a bowl whisk together all ingredients. Chill when ready to use.
In a large stock pot boil 6 quarts of water. Add corn and simmer for 15 minutes. Remove corn from water and pat dry with a paper towel. When you are ready to serve, place on the grill and cook for 5 minutes flipping once halfway through cooking. Remove from grill and slather with Lime Mayo. Top with queso fresco, lime zest and chile pequin powder.