In-Husk Corn On The Cob (With Cilantro-Lime Aioli)

• Juice of 3 Limes
• 1 1/2 cups Chopped Cilantro with Stems
• 3/4 cup Mayonnaise
• 6 Garlic Cloves
• 3 Jalapeno Peppers
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Salt
• 6 Corn Cobs In Husks
• 1 cup Grated Cotija Cheese

1. Chop off the stem of the jalapenos and discard. Slice the jalapenos in half and discard the seeds and membranes(unless you want the extra heat).
2. Combine the peppers, lime juice, mayo, garlic, cumin, chili powder, salt and 1 cup of the cilantro into a blender and blend until smooth.
3. Peel back the corn husk but keep attached; do not remove husk or stem. Remove silk and discard. Wash the corn under running water to remove excess silk. Make sure the husks get sufficiently soaked. (This prevents burning and allows the husk to steam the corn.) Pull the husks back up over the corn so it is enclosed again.
4. Light grill and place the corn over the flames. Turn about every five minutes. They should be done after twenty minutes.
5. Serve immediately with the husk peeled back or removed, and the aioli drizzled over the kernels. Make sure to keep the stem attached to have a handhold. Sprinkle the remaining cilantro with the cotija as the finishing touch.

cilantro, mayonnaise, garlic, peppers, cumin, chili powder, salt, in husks, cotija cheese

Taken from food52.com/recipes/76982-in-husk-corn-on-the-cob-with-cilantro-lime-aioli (may not work)