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For the Grilled Corn:
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Prepare grill for high heat – about 550F.
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Cut 6, 10" pieces of twine, place in a bowl of water to soak and set aside.
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Remove the outer, toughest husks from each ear of corn exposing the more tender husks. Pull the tender husks back and tie tightly with the moistened twine to hold it in place. Cut off excess twine.
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Remove silk threads from corn and place the corn in a pan large enough to submerge the corn. Allow corn to soak 5 minutes.
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Repeat with each ear of corn.
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When grill is ready, remove corn from water and gently shake off excess water.
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Place corn on grill over high heat. Turn it every 30 seconds until heated through and smoky. *Be careful not to over-cook the corn. It will get chewy and can burn quickly.
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For the Mexican Spiced Mayonnaise:
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In a small bowl, whisk all mayonnaise ingredients together until well combined.
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To serve:
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Remove corn from heat and, if desired, sprinkle with salt & pepper and spread with Mexican flavored mayonnaise. Sprinkle with grated Parmesan cheese.
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Enjoy!