This is a popular northeastern Mexican street food—sloppy, rich, spicy, and deeply satisfying.

4 ears sweet corn
Butter
4 Tbsp mayonnaise, Mexican Crema, or sour cream thinned with cream
1/2 cup crumbled queso fresco or queso anejo (or feta, Parmesan or farmer’s cheese)
1 Tbsp powdered hot chili
1 lime, cut in wedges
Kosher salt

1. An hour before serving, place the ears of corn, with husks, in a deep bowl. Weigh them down with a plate and cover with water to submerge. This will prevent the husks from burning, and it will cause the kernels to steam while giving the corn a leafy flavor. (If you’re in a hurry, you may omit this step. Fully shuck the corn and place it right on the grill.)

2. Light a charcoal fire. When the bed of coals is medium-hot, adjust the grill 4 to 5 inches above the heat, and lay down the ears of corn. Grill corn in the husk 15 to 20 minutes, turning frequently, until the outer leaves blacken. Remove and let cool for several minutes. Strip off the husks and silk.

3. Before serving, brush melted butter on each ear, return to the grill, and cook until golden brown, about 10 minutes. Off the grill, slather each ear with mayonnaise and then roll in crumbled cheese. Sprinkle with chili, salt to taste, squeeze lime over each ear, and serve. You might also let your eaters do all the slathering and sprinkling themselves!

Makes 4 servings

Adapted from “Authentic Mexican” by Rick Bayless with Deann Groen Bayless

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