Get the Recipe: Vivian's Grilled Corn with Bacon Mayonnaise & Pecorino Romano
Grilled corn tossed with mayonnaise, covered in cheese, and squirted with lime is a classic Mexican preparation. This is my nod to the tradition. If you can’t find Pecorino Romano, any hard cheese, like Parmigiano-Reggiano, will work. To make this or any of the other recipes that call for bacon fat, just get yourself a heatproof vessel and start saving all the slightly cooled grease that renders off your bacon. I use a mason jar. Keep it in the refrigerator, and you’ve salvaged a beautiful and useful thing.
Preheat your grill to medium-high. You need the grates to be quite hot in order to achieve the char you’re looking for, but you don’t want jumping blue flames.
Toss the corn with the olive oil and salt and position the ears perpendicular on the grates. Grill 2 to 3 minutes on each side or until you see spotty caramelized kernels. It should take about 10 minutes to get it right all the way around.
Combine the corn and about ⅓ cup of the mayo in a large bowl. Toss it around and get it good and coated. Lay the corn in a single layer on a serving tray. Top with the cheese and paprika.