Ingredients

1/4 cup salt
1 cup very hot water
1/2 gallon ice cold water
4 ears fresh corn on the cob, shucked
lime wedges, optional
chopped cilantro, optional

Spicy Mayo:
3/4 cup mayonnaise
2 tablespoons lime juice
1 tablespoon chipotle in adobo sauce, minced (mince if you’re not using a food processor)
1/2 tablespoon sriracha sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
Cotija, Queso Fresco or feta cheese, crumbled

Directions

Dissolve the salt in the hot water in a large bowl or pot. Add the cold water and corn. Let the corn soak for at least 1/2 hour, but no longer than 8 hours. (Weigh the corn down with a plate so it doesn’t bob up out of the water).

Preheat a grill to medium-high heat (I heated mine to 400 degrees F).

While the grill is heating, make your spicy mayo. Place the mayonnaise, lime juice, chipotle in adobo sauce, sriracha, paprika and salt in a small bowl and stir. For an even creamier spicy may, place the ingredients into a food processor and blend until smooth. Set aside.

Pat the corn dry and grill, turning often, until lightly charred on all sides and cooked through, 15 to 20 minutes.
Put the corn in a shallow dish and use a pastry brush to coat each ear with the mayonnaise mixture.

Roll or sprinkle the ears with crumbled cheese.

Garnish generously with chopped cilantro and serve with lime wedges on the side, optional.