New Mexican Street Corn

• 4 ears of corn
• Salt and freshly ground pepper
• 1/4 cup mayonnaise
• 1 chipotle chile in adobo sauce
• 1 1/2 teaspoons snipped chives
• 2 tablespoons extra-virgin olive oil
• 2 ounces grated Cotija cheese
• Lime wedges, for serving

1. Preheat the oven to 425.
2. Peel back the corn husks, leaving them attached.
3. Discard the silk.
4. Season the corn with salt and pepper.
5. Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.
6. In a mini food processor, blend the mayonnaise with the chipotle.
7. Add the chives; pulse.
8. Add the oil; process until smooth.
9. Light a grill.
10. Peel back the husks, leaving them attached.
11. Brush the corn with half of the mayonnaise.
12. Using the husks as a handle, grill the corn until lightly charred.
13. Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges.

corn, salt, mayonnaise, chives, extravirgin olive oil, cotija cheese, lime wedges

Taken from www.foodandwine.com/recipes/new-mexican-street-corn (may not work)