Video Recipe: Mexico-Meets-Indiana Corn

Try this adapted recipe using Indiana corn—smothered in mayo, crumbly cheese, cayenne pepper, and lime.


For the corn, peel off only the first couple of layers of husk, leaving a few layers for protection. Soak the whole cobs in a pot of cold water for 15 minutes, making sure the ears are completely immersed. (This will provide extra moisture for cooking and will steam the corn kernels inside the husks.) While the corn is soaking, preheat the grill to 350 degrees. Remove the corn from the pot and shake off any excess water. Begin by pulling back the husks (but do not completely remove them). Discard only the silk. Place the corn on the grill over direct heat, rotating the ears as needed to keep from over-charring. After a couple of turns, place the corn over indirect heat (move it to the side of the grill) or on the top shelf of the grill, and close the cover. Let cook for 10–15 minutes until kernels are bright yellow (and slightly charred). Remove husks and let cool just a  bit. Slather each piece with a light coating of mayonnaise and then sprinkle with cheese. Add a pinch of paprika and cayenne; top with cilantro. Serve with lime wedges.


•  4 ears sweet corn, fresh
•  ½ cup mayonnaise
•  ½ cup cotija cheese, crumbled
•  2 limes, each cut into 8 wedges
•  2 tablespoons cayenne pepper
•  2 tablespoons paprika
•  2 tablespoons cilantro, coarsely chopped


For a less-messy option, cut the kernels into glass Ball jars and serve with forks.


Photo by Stacy Newgent

This article appeared in the July 2013 issue.