Grilled Mexican Corn with Spicy Mayo
white wine vinegar
Salt and pepper
Spicy mayo: Combine mayo, Srichacha, white wine vinegar, sugar, and lime juice in a bowl and stir to combine.
Heat BBQ grill or grill pan to a medium-high heat.
Peel corn husks back and remove silk.
Pull one piece of husk from the corn and use it to tie back the rest of husks (see photo above).
Place corn on grill and cook for 3-4 minutes on each side.
Remove corn from grill.
Cut or break husk end from each cob. Then, cut or break each cob into three or four pieces if desired (you can also keep cobs intact if you prefer).
To serve, drizzle spicy mayo on the plate or over the top of the corn (or both!) Top with red onion, chives, Cotija cheese, and salt and pepper.
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