Mexican corn

This past weekend we a friend was visiting from out of town, and we roasted a pig. (I'll be writing that up as soon as I'm done picking which photos I want to post). While shopping for side dishes, we noticed corn on the cob on sale, 5 for $3. Corn on the cob is quintessential August food. And corn on the grill is even better. I have a continuing lovefest going with Adam Perry Lang's Serious Barbecue book, and thought I would cook the Mexican corn recipe from that book, just cause it looked delicious.

First, you make a pesto:

½ cup cilantro

2 tbsp freshly squeezed lime juice

1 garlic clove

1 tsp kosher salt

1 tsp fresh ground pepper

¼ cup canola oil

¼ cup extra virgin olive oil

Grind up everything except the oil in a food processor. Add the oil slowly, you're trying to make an emulsion.

Meanwhile, unwrap the corn, remove the corn silk, and then wrap the corn back up in its leaves. Soak for 10 minutes to an hour in water while you heat up the grill. Cook a few minutes on each side while wrapped, then unwrap and brown on the grill.

Brush the pesto on the corn, and serve hot. Crazy delicious. Best corn I've ever made.

(P.S. These photos were taken by a friend who's a photography buff. Thanks!).