Henry’s Mexican Corn (ala Café Habana)

First you grill it, then you season it. Pick a grilling method to fit your style...

Ingredients (for 1 serving)

6 ears of Corn
1/4 cup Mayonnaise
1/4 cup Créme Fraîche (or sour cream)
1/2 cup freshly grated Cotija (or Pecorino-Romano or Parmesan cheese) - about 2 ounces
1 teaspoon Chile Piquín (or Chili Powder)
1 teaspoon of Cayenne Pepper
Lime Wedges, for serving

#1: PRE-BOIL METHOD (FOR SHUCKED CORN)

Light a charcoal grill or preheat the oven to 500º. In a large pot of boiling water, cook the corn until crisp-tender, about 3 minutes. Drain well.
Grill the corn, turning frequently, until well-browned, 10 to 12 minutes. As an alternative, you can roast the corn on a baking sheet for 10 to 15 minutes, turning the ears occasionally.

#2: PRE-SOAK METHOD (IN HUSK)

Trim off loose husks and silks from the top of the corn and soak the corn in water for 30 minutes. Drain 5 minutes before grilling.
Place the corn around the perimeter of the fire (indirect heat is best). Close the lid and grill 5 minutes. Turn and grill another 5-7 minutes (the husks should be charred).Grill the corn, turning frequently, until well-browned, 10 to 12 minutes.

#3: DIRECT GRILLING METHOD (IN HUSK - ADDS MORE SMOKY FLAVOR)

Peel away the outer layers of husk. If the ears have many layers of husk on them, peel off the first few, leaving a few layers of protection but allowing the kernels to see a little action. Prepare the gas or charcoal grill with direct heat, around 550º. Corn protected by its husk is very forgiving.
Leaving a little space between ears, grill the corn turning often, until the first layer of husk is completely charred. Depending on your fire, this could take from 15-20 minutes. Remove corn from grill. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

(Option: Attach corn holders to each ear of corn, or press a bamboo skewer through the centers)

Mix the mayonnaise with the créme fraîche (or sour cream or 50/50 heavy cream and sour cream) in a small bowl.
While corn is still hot, generously brush the cream mixture all over the ears. Roll the corn in the grated cheese and sprinkle with the cayenne pepper and chili powder. Serve right away, with lime wedges.

Give this recipe a try …you´ll thank me later! And do let me know what grilling method you tried.

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