In a bowl mix mayonnaise, Sorta white sauce, One-legged chicken sauce, 2 tbsp Chili Lime rub, 1 tbsp, Blackening, and juice from lime. Refrigerate mixture.
Soak corn in water for an hour
Setup grill at medium heat - have a section for indirect heat.
Place corn in husks on indirect heat.
Cook corn for about 20 to 30 minutes turning the corn about every 5 minutes to cook evenly. Place to the side when cooked. Husks will be dry and toasty looking.
Allow a bit of time to cool and shuck the corn.
Add corn back to the grill and give the corn a light char all around. Should take 5 to 10 minutes depending on the heat.
Remove the kernels from the cob.
Add the corn to the sorta white mixture. Then add scallions, crumbled queso blanco (leave some to add to the top), and clinatro. Mix well.
Top with a bit of queso blanco and a sprinkle of Lane's Blackening Rub.
Leave a comment