ingredients
all
8 ears corn
1/2 cup rice bran oil
salt and black pepper
1/3 cup mayonnaise
3 cloves garlic
microplaned
zest of 3 limes
juice of 1 lime
1/4 tsp Espelette pepper
salt and black pepper
2 whole limes
cut into eighths
Parmesan
finely grated
1/2 Tbsp chili powder
cookware
  • Grill plate
For the Corn
1
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and soak in large bowl of cold water for 30 minutes. Remove corn from water, shake off excess water and rub with oil, salt, and pepper. Recover the corn with the husk. Place directly on the grill and cook for 15 - 20 minutes, or until tender.
For the Mayonnaise
2
Combine all ingredients until completely mixed. Adjust flavors to taste.
To Serve
3
Remove charred husks and cut cobs into thirds. Brush corn lightly with mayonnaise, then top with grated Parmesan. Sprinkle with chili powder and serve with lime wedges.