Recipe courtesy of Matthias Wieder, Executive Chef, North Shore Country Club (Glenview, Ill.)
- Pull the husk of the corn.
- Grill the corn from all sides for 6-10 minutes until it is slightly charred and tender.
- Cut the kernel of the cob and place it in a bowl.
- Sprinkle with cotija cheese and ancho chili powder.
- Finish with cilantro-lime aioli and micro cilantro.
Procedure for Cilantro-Lime Aioli
- In large bowl, mix all ingredients together.
- Finish with salt and pepper.