8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes
1/4 cup mayonnaise
1/8 teaspoon cayenne, or to taste
3/4 cup shredded cotija or feta
Accompaniment: lime wedges
Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
While corn is grilling, in a small bowl whisk together mayonnaise and cayenne.
Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
Serve corn on the cob with lime wedges.
A good story
ReplyDeleteGK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy