1cupmayonnaiseor 1/2 cup mayonnaise plus 1/2 cup sour cream
1 1/2tablespoonsCholula hot sauce
2 1/2tablespoonsfresh lime juiceabout the juice of 1 large lime
1teaspoonfresh ground pepper
1/4teaspoonground red chili powderadjust to taste
2tablespoonschopped fresh cilantrofor topping
1/4cupfreshly grated or crumbled Cotija cheese
Tortilla chipsfor scooping
GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes.
OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350 degree oven for 30 minutes.
Set the roasted corn aside until it is cool enough to handle. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large sauce pan. Remove the corn kernels from the cobs. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste. Pour the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping. Enjoy!
The corn can be roasted on the grill or in the oven. The key here is to keep it in the husk. You aren't looking for crisp blackened pieces of corn, but juicy, steamed bites loaded with flavor. The heat in this recipe is very mild. If you enjoy more spicy heat in your food, increase the hot sauce and chili powder however much you like. I've as much as doubled it in the past and it still remains a fairly mild dish with a hint of heat.