July 6th, 2016
From Flavorwalla by Floyd Cardoz (Artisan Books).
This corn is amazing. It may sound like an odd combination, but it absolutely works: sweet, spicy, salty, and creamy. Trust me: You’ve just got to taste it to appreciate how very good it is.
You’ll find cotija cheese—often grated, in sealed bags or plastic tubs—in Hispanic supermarkets or at other grocery stores with a good selection of Hispanic foods. If you can’t find it, Pecorino Romano and Parmigiano-Reggiano are good substitutes.
Fill a large pot with water, add sufficient salt to make it taste like seawater, and bring to a boil over high heat. Add the corn, cover, and simmer for 5 minutes.
While the corn is cooking, place the cheese on a rimmed baking sheet.
Drain the corn. While it is still hot, brush each ear with mayonnaise and roll it in the cheese so that it is completely covered with cheese. Dust the corn with cayenne and serve with the lime wedges, if desired.