Mexican-Style Grilled Corn

On Saturday morning, we headed out to the Bloomington Farmers' Market and it was gorgeous!  I did admit that I was disappointed in the selection of organic stands represented at this market.  However, we found one great stand that had beautiful organic produce including corn on the cob, scallions, a couple different varieties of eggplants, and cucumbers.  We purchased some corn and I brought it over to my in-laws that evening and made this recipe which I really enjoyed!

Mexican-Style Grilled Corn

from Everyday Food magazine, special issue (summer), p. 7

vegetable oil, for grill
1/3 cup Parmesan cheese, grated
4 ears of corn, husks and silk removed
1 tablespoon unsalted butter, room temperature
coarse salt and pepper
2 tablespoons mayonnaise
1/4 teaspoon chiptotle chile powder (I didn't have this on hand so I used a little chili powder and cumin)
lime wedges, for serving

1. Heat a grill or grill pan to high.  Clean and lightly oil hot grill.  Place Parmesan on a plate; set aside.  Brush corn with butter and season wiht salt and pepper.  Grill corn until kernels are tender and slightly charred, 10 to 12 minutes, let cool slightly.
2. Brush corn with mayonnaise and roll in Parmesan to coat.  Sprinkle with chiptotle chile powder (or chili powder and cumin) and serve with lime wedges.

My notes:
- we followed the recipe and grilled the corn with husks removed.  Next time, I will try soaking the corn ahead of time, grilling the corn with the husks on for part of the time, removing the husks carefully and grilling for the remaining time to get the smoky and charred flavor on it.  The corn did seem to be slightly dried out when directly on grill for the entire time.
- I loved having the lime wedges for squeezing fresh lime juice onto the corn.

ENJOY!!!