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Prepare your grill and get it fired up.
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I only use charcoal, so if you have a gas grill, just prep it the same way you would for any other grilling task.
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While its heating, prep your corn.
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Peel down the husks, but leave them attached to the cob.
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Remove all the stringy corn silk that you can, then pull husk back up to cover the corn again.
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Soak corn in a sink or big bowl full of cool water for about 10 minutes.
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By now, your grill should be nice and hot, and the charcoal should be covered with gray ash (if using a charcoal grill).
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Remove corn from sink and let most of the water drain out of the husks.
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Place on hot grill and turn it every few minutes to get a nice char on the husk (this gives a delicious smoky flavor to the corn while it steams in its own wrappings!)
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Grill for 15-20 minutes, or until desired doneness.
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While the corn is grilling, you can prep your mayo sauce.
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In a small bowl, mix mayonnaise, lemon juice, and chili powder.
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Or if you prefer, just the mayo and lemon juice.
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The chili powder can be sprinkled on by each individual person to their own tastes.
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When the corn is done, very carefully peel down the husks.
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(I usually let mine rest for a few minutes for safety purposes.
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That steam can hurt!)
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You can leave the husks attached as a makeshift handle if eating outside or just cut them off to prevent a mess if eating indoors.
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Slather the sauce over the cobs and serve, or divide the sauce into individual little bowls for everyone to add their own.
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Sprinkle with chili powder if not already added to sauce, and ENJOY!
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21
Leftover sauce also makes a delicious spread for turkey sandwiches or hamburgers!
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22
+++ I first tried a version of this recipe while in a Mexican border town.
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It was served hot and fresh from a street vendor and I was so surprised they were using liquid lemon-mayo instead of butter and seasoning it with chili powder.
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24
Ive made this many times and its always a hit in my house, even with my picky eater of a mother-in-law!
