How To: Make grilled Mexican corn with queso fresco cheese, street-vendor style

You've probably never had corn on the cob like this before, unless you ate it in Mexico. It's not your average buttered cob, but a sweet, spicy and salty cob, grilled to perfection. Erwin Ramos of Olé Mexican Grill demonstrates how this cob of corn is served Mexican street-vendor style.

A jalapeño and garlic mayonnaise is spread on grilled corn (use a broiler or an outdoor grill) that gets a coating of salty queso fresco cheese. A touch of chile pepper and fresh lime juice and, believe us when we tell you, this is going to be the best corn on the cob you've ever tasted.

INGREDIENTS:

Seasoned Mayonnaise - makes enough for 6 ears of corn

* ½ cup mayonnaise
* 1 roasted jalapeño pepper, minced
* 1 small garlic clove, minced

Corn & Toppings

* 6 large ears of corn with husks intact
* 1½ cups (about 4 oz) finely grated queso fresco or cotija cheese
* 1 lime, cut into wedges
* salt
* chile powder (chile de arbol)

Special Equipment

* broiler or grill
* aluminum foil
* wooden skewers (optional for serving)

HOW-TO:

Roast Jalapeño Pepper

1. Over stove-top burner, roast whole pepper over medium-high flame, turning to char all sides. Or broil for 5-8 minutes, again turning to char all sides
2. When cool enough to handle, remove skins, slice in half, remove seeds and mince pepper. Set aside to use in the mayonnaise (below)

Make Seasoned Mayonnaise (prepare 24 hours ahead of use)

1. Mix mayonnaise, minced jalapeño pepper and garlic in a bowl
2. Cover and refrigerate up to 24 hours. Bring to room temperature before using

Grill Corn

Add Toppings & Serve

1. Spread each ear with a thin, even layer of the seasoned mayonnaise. Squeeze a wedge of lime over each one and season lightly with salt
2. Rotate corn in a plate of queso fresco cheese, then season lightly with chile powder