Original recipe from Cook’s Illustrated has been adapted by Bonnie Staiger.
WHY THIS RECIPE WORKS:
This recipe is easy–it just looks long because I’ve given detailed instructions. Grill husked corn directly on the grates over a very hot fire to achieve maximum charring without drying out the corn. Coating the corn with oil and chili powder gives it spice and prevents it from sticking to the grill.
• 6 large ears corn, husks and silk removed
Pre-Glaze (Brush on for even distribution–can be done in advance. Just make sure corn is brought to room temperature before grilling):
• 4 teaspoons vegetable oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
Cheese Sauce (Recommend making in advance and refrigerate. This allows the chipotle to bloom. Stir well before applying to grilled corn):
• 1/4 cup mayonnaise (not miracle whip)
• 3 tablespoons sour cream
• 3 tablespoons minced fresh cilantro leaves
• 1 medium garlic clove, crushed
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon chipotle pepper flakes (optional—well, not really)
• 4 teaspoons juice from 1 lime
• 1/2 cup crumbled Feta cheese (fresh grated Parmesan could be used)
1. Pre-glaze: In a small bowl, combine oil, chili powder, and salt.
2. Cheese sauce: In another bowl, combine mayonnaise, sour cream, cilantro, garlic, chipotle pepper flakes, black pepper, lime juice, and cheese.
3. Grill the corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and apply cheese sauce. Serve immediately.