Mark Bittman from the New York Times wrote about the Mexican style of grilling corn directly on the grill instead of the more commonly practiced silk-removal method. (Read the article.)
When you set the ear directly on the grill it chars the kernels and gives it a bit of a popcorn taste. All well and good, but his accompanying recipe about the chili-lime mayo dipping sauce is what kept me reading.
Wow. This is so tasty. We've been eating it with everything and you should too...
First, make mayonnaise. No, really. It's super easy and soooooo much better than anything you will buy in a jar. Of course, it has a raw egg in it, so if you don't know where your eggs come from or when they were removed from the nest... it's your call. I happen to know that the eggs I have were under a chicken earlier this morning. (Harry likes these chicks because their house is right next to a most excellent blue tractor with red flames on it.)
Judy's Mayo1 egg
1 Tbsp apple cider vinegar
1Tbsp mustard, grainy or otherwise
1 clove garlic
1-3 tsp anchovy paste or worcestershire sauce
Salt and pepper to taste
Blend this all together with a hand blender and add oil (my Mom, Judy says use canola, but I didn't have any so I used olive which makes a very thick emulsion. Still very tasty.) to the consistency you want.
To make the aoli, just mix together mayonnaise, freshly squeezed lime juice, chili powder, salt and pepper.
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