Madison Street's corn was a revelation! So delicate and sweet, with kernels that burst forth at the lightest touch. This was the complete opposite of corn that I grew up eating -- kind of tough kernels with moderate corn-fresh flavor. I dubbed Madison's corn, "crack from the field," not to be confused with "crack from the oven," aka, Momofuku Milk Bar's Crack Pie.
Evidently, I have some sort of crack fixation... :)
In any case, I want to share with you my Mexican "grilled" corn, adapted from Cooks Illustrated's fantastic recipe. I use quotes around "grilled" because I cheated and used my stove to attain the char marks you see. I will say that it's worth it to grill the corn properly because my attempt to imbue some flavor through this method did not work. The stove-top treatment made it look grilled (kind of), but it didn't impart any of the wonderful smoky flavor you would get from the coals.
Dishy Goodness Mexican "Grilled" Corn
(adapted from Cooks Illustrated )
1/4 cup Vegenaise (feel free to substitute regular or light mayonnaise; we just like Vegenaise a lot more)
3 TB sour cream
3 TB minced fresh cilantro leaves
1 medium garlic clove, minced or pressed
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp cayenne pepper (optional)
4 tsp juice from 1 lime
1 oz grated Cotija cheese (it's worth it to find this cheese instead of substituting something like Pecorino)
6 large ears of corn, husks and silk removed
Cook corn per your favorite method -- boiling water; microwave; etc. Just don't overcook it.
**EDIT 7/29/13: If you plan on grilling your corn, you no longer have to PM me! Here are the recipes for gas grilling and charcoal grilling methods, which have a short additional step before you grill the corn.
In a large bowl, combine Vegenaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice and cheese. Check seasoning for desired flavor.
Place cooked corn directly over stove flame, turning regularly with tongs to achieve char marks. Remove to platter when done.
Add charred corn to mixture and toss to coat evenly. Serve immediately. I like to provide additional lime wedges with the corn.
Please let me know if you try this recipe or have any suggestions! It's so, so tasty.
P.S. If you are in the mood for real grilled Mexican corn, and don't want to make it yourself, check out Cacao Mexicatessen in Eagle Rock!