Grilled corn with cilantro queso fresco sauce

Cilantro queso fresco mayonnaise sauce:

1. Combine the egg, the crushed garlic, the cilantro, a dash of salt, and ¼ cup of the oil in a blender and blend until the ingredients are pureed
2. Continue blending and add the remaining oil until the mayonnaise sauce starts to thicken
3. Add the crumbled queso fresco and lime juice, blend until you have smooth sauce
4. Add salt to taste

Pre-boil corn & grill method:

1. Pre-boil for 2-3 minutes, then rub with butter or oil and grill for 10-15 minutes, turning every 3-4 minutes

Wrap corn in foil grilling method:

1. Remove the husks and silk from the corn, rub with oil or butter
2. Wrap each ear of corn in foil and grill for 15-20 minutes, turning every 5 minutes
3. Using gloves, carefully remove the foil and grill for 3-5 minutes if you want that crispy charred finish

Corn grilled with husks on:

1. Remove a few of the outer husks and open the husks (without removing them), remove the corn silks and then close the husks
2. Soak in cold water for a couple of hours before grilling
3. Grill with husks for 15-20 minutes, turning corn every 5 minutes
4. Using gloves, remove or pull back the husk, and grill for 3-5 minutes if you want that crispy charred finish