By peoplestaff225
August 26, 2014 03:58 PM

Courtesy Maya

Richard Sandoval
Mini Maya at the 2014 U.S. Open

Corn on the Cob
Serves 4

4 ears of corn, shucked
1 gallon water
kosher salt
½ cup chipotle aioli (recipe below)
½ cup grated parmesan cheese
2 tbsp. chile powder
1 lime cut into 8 wedges

1. In a large pot, add the water and bring to a rapid boil. Salt the water generously (it should taste like seawater).

2. Drop corn into water and cook for 6 to 7 minutes or until tender. Remove from heat and drain.

3. Brush each ear of corn with chipotle aioli (recipe below), then coat with parmesan cheese and chile powder.

4. Skewer corn and serve with lime wedges on the side.

Chipotle Aioli
Makes 2 cups

2 cups mayonnaise
2 tsp. canned chipotle peppers in adobo sauce, puréed in blender
1 tbsp. honey
juice of 1 lime

Combine all ingredients in a large bowl and mix until thoroughly combined; reserve in refrigerator until serving.

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