Floyd Cardoz’s Grilled Corn with Cheese and Cayenne
6 ears fresh corn
8 oz. grated cotija cheese
½ cup mayonnaise
1 lime, cut into 6 wedges
1. Preheat a grill over medium-high heat. With the husks still on, grill the corn for 20 minutes, covered, turning the ears once while cooking. Carefully remove and discard the husks, and return the corn to the hot grill. Grill until browned all over, about 1 minute on each side.
2. Sprinkle cheese on a rimmed baking sheet. Brush each ear of corn with mayonnaise, and roll in cheese to coat completely. Sprinkle with cayenne; serve with lime wedges.
Active time: 5 minutes
Total time: 30 minutes
Adapted from “Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods you Love” by Floyd Cardoz (Artisan, 2016)
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