• 6 ears of corn (husks intact),
  • 1 cup mayonnaise,
  • 1 tablespoon Cholula brand hot sauce,
  • 2 tablespoons fresh lime juice,
  • 1 teaspoon kosher salt,
  • 1 teaspoon sugar,
  • 1/2 cup chicken stock,
  • 1/2 cup crumbled cotija cheese,
  • 2 tablespoons chopped cilantro (garnish),
  • pure-ground red chile to taste (for garnish)
  • crispy tortillas strips for scooping.


  1. Over a medium-hot grill, roast the corn until the husks are well charred, about five minutes.
  2. Turn occasionally so as to not burn the side contacting the direct heat.
  3. Set the roasted ears aside until cool enough to handle.
  4. Cut the kernels off the cobs.
  5. When ready to eat,
  6. mix the mayo, hot sauce, lime juice, salt, pepper, sugar and chicken stock in a sauté pan over medium heat.
  7. Add the corn kernels and warm through.
  8. Pour into a bowl and garnish with cheese, cilantro, and ground chile.
  9.  immediately with crispy tortillas.

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