Salvadoran Grilled Corn (Elote Loco)

• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 1/4 cup ketchup (optional)
• 12 ears corn in husks
• 1 1/2 cups coarsely grated queso blanco (5 1/2 oz) or Parmigiano-Reggiano
• Accompaniments:
• cayenne; lime wedges; sea salt

1. Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see "Grilling Procedure."
2. Stir together mustard, mayonnaise, and ketchup (if using).
3. Pull back husk of each ear of corn, leaving it attached (like a handle), and tie back with a strip of husk. Discard silk.
4. Arrange corn on grill with cobs over coals (or over medium-high heat for gas) and husks over area with no coals (or over turned-off burner for gas). Grill, in batches if necessary, covered only if using a gas grill, turning occasionally, until ears are well-browned and tender, about 10 minutes.
5. Serve corn brushed with mustard mixture and sprinkled with cheese.
6. Cooks' note:
7. Corn can be cooked in a hot 2-burner grill pan over medium heat; about 15 minutes.
8. Recipe by Maricel Presilla

dijon mustard, mayonnaise, ketchup, queso blanco, cayenne

Taken from www.epicurious.com/recipes/member/views/salvadoran-grilled-corn-elote-loco-52387171 (may not work)