Elote Asado (Grilled Corn Cob Bites with Chile & Lime)

My spanish is pretty much limited to 'Beunos Dias Josie' meaning Good Morning Josie (our cleaner) however I have picked up a couple of Mexican recipes.  This corn is great on the Grill (otherwise known to us Aussies as a BBQ).  Hope you like it.

6 large ears of corn, husked and silks removed
1/2 cup snipped fresh cilantro (coriander)
1 tablespoon ground ancho chile pepper
2 teaspoons finely shredded lime peel
1/4 teaspoon cayenne pepper
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice

The corn in season at the moment is white corn, apparently sweeter at this time of the year.  I hope you can find the ancho chile pepper.  If you love a lime in your G&T this is the place to buy them - 3 for $1.

1 - Cut corn into halves or thirds, place in a large pot and cover with water.  Let soak for 10 minutes.

2 - In a small bowl mix cilantro, ancho pepper, lime peel and cayenne pepper.  Set aside.

3 - In a large bowl whisk together mayonnaise, sour cream and lime juice.  Set aside. Note - the recipe suggests adding 1/4 cup melted butter, but I think it's nicer without.  The mayo and sour cream combo is delicious.

4 - Drain corn.  Place corn on the grill (not the hot plate), medium to high heat.  Cover and grill for 15-20 minutes or until corn is tender. Turn regularly and brush with some of the sour cream mixture during the last 5 minutes of cooking.

5 - Place grilled corn and remaining sour cream mixture in the bowl and toss to coat. Sprinkle cilantro mixture over corn. Season to taste with salt.

Makes 6 servings.

As to the famous Mexican beverage the Margarita, I'm on a self imposed ban.  The bartenders mix them pretty strong here.  No pictures required!