Fresh Jersey corn on the cob is a New Jersey summer staple on my mother's grill. I was deprived of it for a few years when i got braces... it just tastes better on the cob! And even better when grilled still wrapped in its husk. You don't even need butter!
While perfect plain, a variety of sauces and toppings work nicely with corn. This cilantro-lime-jalapeno aioli is one of my early attempts at a Peruvian green sauce(an unsuccessful but still tasty effort). Combining it with juicy corn was inspired by my recent move from New Jersey to San Diego, CA.
A Note About Jalapenos: The hotter the pepper, the more cracks on the skin. Select your peppers according to your tastes.
Substitutions for Cotija: Queso Blanco is a milder, more melty alternative, if that's your preference. If both are unavailable, Feta or Parmesan will also work. —Ashley B
- Prep time 20 minutes
- Cook time 20 minutes
- Serves 6
Juice of 3 Limes
1 1/2 cups
Chopped Cilantro with Stems
Corn Cobs In Husks
Grated Cotija Cheese
- Chop off the stem of the jalapenos and discard. Slice the jalapenos in half and discard the seeds and membranes(unless you want the extra heat).
- Combine the peppers, lime juice, mayo, garlic, cumin, chili powder, salt and 1 cup of the cilantro into a blender and blend until smooth.
- Peel back the corn husk but keep attached; do not remove husk or stem. Remove silk and discard. Wash the corn under running water to remove excess silk. Make sure the husks get sufficiently soaked. (This prevents burning and allows the husk to steam the corn.) Pull the husks back up over the corn so it is enclosed again.
- Light grill and place the corn over the flames. Turn about every five minutes. They should be done after twenty minutes.
- Serve immediately with the husk peeled back or removed, and the aioli drizzled over the kernels. Make sure to keep the stem attached to have a handhold. Sprinkle the remaining cilantro with the cotija as the finishing touch.