ELOTE SALAD SUMMER CORN SALAD
Steps:
- Using a big pot or pail, soak the corn in husks in cold water for at least 1 hour. Use a smaller lid or plate as a weight to keep the cobs submerged. Arrange husks around the outer edges of grill (low heat). The steam from the soaking period will cook the corn. As the husks toast, about 5 minutes on the first side, use tongs to rotate each cob in quarter turns (so the cobs cook evenly). When the husks are toasted all around (about 20 or 25 minutes), remove. When cool enough to handle, shuck. Lightly char the shucked corn on all sides over medium fire for about 10 minutes. Do this dry: no oil or salt or pepper. Cut the kernels from the cob. Add the kernels to the spicy mayo along with the cilantro and scallions, mixing well to coat. Mix in most of the cheese and scatter the rest over the top, along with a dusting of chile powder.
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