Mexican-Style Charcoal-Grilled Corn

Name: Mexican-Style Charcoal-Grilled Corn
Yield: Serves 6
Cuisine: Mexican
Ingredients: , Vegetable oil for cooking grate; 1/4 cup, regular or light mayonnaise; 3 tablespoons, sour cream; 3 tablespoons, minced fresh cilantro leaves; 1 , garlic clove, minced; 3/4 teaspoon, chili powder; 1/4 teaspoon, ground black pepper; 1/4 teaspoon, cayenne pepper (optional); 4 teaspoons, lime juice; 2 ounces, queso fresco or cotija cheese, crumbled (1/2 cup) (see note); 4 teaspoons, vegetable oil; 1/4 teaspoon, salt; 6 large ears, corn, husks and silk removed

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Appears in Cook's Illustrated September/October 2009, America's Test Kitchen TV

To make elotes, Mexican street vendors slather grilled corn with a creamy, spicy sauce. Could we deliver similar flavors in our own backyard?

SERVES6

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WHY THIS RECIPE WORKS

For our take on elotes, we grilled 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 gave it spice and prevented it from sticking to t...

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