Roasted Corn with Chile (Elotes Asados con Chile)

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

6 fresh ears corn (husks on)
1/2 cup jalapeno mayonnaise (see recipes)
3 cups finely shredded queso fresco
2-1/2 Tbsp. Guajillo chile powder (see recipes)

Instructions:

Preheat a grill or grill pan and roast the corn, turning frequently, to avoid over charring, about 10 minutes.

Let the corn cool just enough to handle the ears and peel back the husks, leaving them attached at the bottom. (The husks are going to serve as handles when eating the corn.) Remove the corn silk and generously spread the ears with mayonnaise. Sprinkle the corn with the cheese and chile powder. Serve immediately.