GRILLED CORN WITH BACON MAYO

Grilled Corn with Bacon Mayo image

Provided by Vivian Howard

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup mayonnaise
1/4 cup rendered bacon fat, at room temperature, from 8 oz of bacon
1 pinch sugar
1 lemon
4 ears corn, husked
1 tablespoon extra-virgin olive oil
Kosher salt, to taste
2/3 cup Bacon Mayo, from Step 1
3 tablespoons grated Pecorino Romano cheese, may substitute Parmigiano-Reggiano
1 teaspoon paprika

Steps:

Bacon Mayo: In a small bowl, combine the mayonnaise, bacon fat, and sugar. Use a Microplane to zest the whole lemon; add zest to the bowl. Add juice from half the lemon to the mayonnaise mixture. Whisk to incorporate and set aside.
Corn: Preheat grill to medium-high. Toss corn with olive oil and salt; place the ears perpendicular to the grill grates for better char. Close the lid and grill, 2-3 minutes on each side, until there are spots of caramelized kernels, 8-10 minutes total.
Assembly: Use a pastry brush to paint the bottom of a platter (large enough to hold the corn in an even layer) with a generous layer of Bacon Mayo, about ¼ cup. Place corn onto the platter. Season with a large pinch of salt, then brush the tops and sides with more Bacon Mayo so the corn is coated on all sides. Transfer corn to a serving platter, brush with more Bacon Mayo and another pinch of salt on top. Evenly sprinkle the cheese over the corn and finish with paprika before serving.