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30 min
30 min
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If you’re not brushing hot sauce on your corn, you’re seriously missing out. Instead of the usual chili flakes, I brushed the cobs with hot sauce before they hit the grill—it adds bold flavor, gives the corn a stunning charred color, and holds up beautifully to the heat. Once they were nice and blistered, I mixed a little more of that same hot sauce into mayo and slathered it all over the corn while it was still hot. Then came a generous roll in grated cotija, a sprinkle of chopped cilantro, and a big squeeze of lime. Spicy, messy, creamy, crunchy—basically summer on a cob, and absolutely worth the extra napkins.
Preheat your pizza oven or grill to high heat.
Brush the corn cobs generously with hot sauce.
Place the brushed cobs on a cast iron pan and roast in the oven or on the grill, rotating occasionally to achieve an even char on all sides. (It’s crucial to use high heat in a fully preheated oven or grill—this ensures the corn chars quickly without overcooking and drying out.)
In a small bowl, mix mayonnaise with a bit of hot sauce. Brush this mixture over the cobs as soon as they come out of the oven.
Roll the hot corn in finely grated cotija or Pecorino Romano, coating all sides.
Finish with a sprinkle of chopped cilantro, harissa flakes, and a squeeze of fresh lime juice. Add more hot sauce to taste.
YASSS!
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