Corn on the Cob with Curry Mayonnaise and Chile Salt
1 Thai chile
1 tsp. finely grated lemon zest
2 tsp. finely grated lime zest
1 c. mayonnaise
1 tbsp. curry powder
1.50 tbsp. fresh lime juice
1 tbsp. Asian fish sauce
1 tsp. sambal oelek
1 tsp. ground turmeric
2 clove garlic
1.50 tbsp. finely chopped cilantro
10 ears of corn
In a food processor, combine the Thai chili with the lemon zest, 1 teaspoon of the lime zest, and 1/4 cup of salt and pulse until the chile is finely chopped and incorporated. Transfer the chile-lime salt to a bowl.
In a medium bowl, whisk the mayonnaise with the curry powder, lime juice, fish sauce, sambal oelek (thai chili sauce), turmeric, garlic, cilantro, and the remaining 1 teaspoon of lime zest.
Peel back the corn husks, keeping them attached. Discard the silk. Fold the husks back over the corn and tie the tops with kitchen string. Transfer the corn to a very large bowl, cover with water and let soak for 10 minutes. Remove the corn from the water and blot dry.
Light a grill. Grill the corn in the husks over high heat, turning, until the kernels are crisp-tender, about 15 minutes. Let cool slightly, then carefully remove the husks and transfer the corn to a platter. Spread the curry mayonnaise all over the corn, sprinkle with the chile-lime salt and chopped cilantro and serve.
Recipe courtesy delish.com