Mexican street corn

• 3 tbsp infused grapeseed oil

  Set your infusion strength above and this splits into infused and plain grapeseed oil to hit whatever dose you want.

• 6ears of corn — husked
• 1 tbspneutral oil — plain, for brushing the ears before grilling
• ½ cupmayonnaise
• ¼ cupmexican crema — or sour cream
• 1 cupcotija — crumbled fine
• 1 tspancho chili powder
• 1lime — zested, then cut into wedges
• cilantro — chopped, to finish
• salt

Method

1. 01

   Get a grill or a ridged pan hot enough that a drop of water skitters. Brush the ears lightly with the plain neutral oil.

2. 02

   Grill the corn, turning every couple of minutes, until it is black in patches rather than evenly tan. Corn sugars scorch quickly, and those black spots are most of the flavor.

   12 min

3. 03

   While the corn cooks, whisk the mayonnaise and crema smooth in a bowl well away from the grill, then dribble in the infused grapeseed oil while whisking.

4. 04

   None of this bowl goes near the fire. Brushing infused oil onto corn over live coals would burn off a real share of it and leave the rest smoking on the grates — the coating is applied after the heat is finished.

5. 05

   Stir half the cotija, the chili powder, the lime zest and a pinch of salt into the coating.

6. 06

   Divide the coating into six equal spoonfuls on a plate before you start spreading. Working straight from the bowl ear by ear loads the first two and leaves the last one bare, and here that is a dosing problem, not a cosmetic one.

7. 07

   Spread one portion over each hot ear with the back of a spoon — the residual heat helps it grip — then roll each ear in the remaining cotija.

8. 08

   Finish with cilantro and more chili powder and serve with lime wedges.

9. 09

   Any coating left over keeps three days in a labeled container in the refrigerator. Do not save dressed ears; the coating slides off cold corn.