Dinner: Corn on the Cob with Curry Mayonnaise and Chile Salt

This recipe includes superfoods such as:

Lemon

Health benefits of Corn on the Cob with Curry Mayonnaise and Chile Salt

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 Thai chile, stemmed
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest
Kosher salt
1 cup mayonnaise
1 tablespoon curry powder
1 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1 teaspoon sambal oelek
1 teaspoon ground turmeric
2 medium garlic cloves, minced
1 1/2 tablespoons finely chopped cilantro, plus more for garnish
10 ears of corn

Instructions

In a food processor, combine the Thai chile with the lemon zest, 1 teaspoon of the lime zest and 1/4 cup of salt and pulse until the chile is finely chopped and incorporated. Transfer the chile-lime salt to a bowl.
In a medium bowl, whisk the mayonnaise with the curry powder, lime juice, fish sauce, sambal oelek, turmeric, garlic, the 1 1/2 tablespoons of cilantro and the remaining 1 teaspoon of lime zest.
Peel back the corn husks, keeping them attached. Discard the silk. Fold the husks back over the corn and tie the tops with kitchen string. Transfer the corn to a very large bowl, cover with water and let soak for 10 minutes. Remove the corn from the water and blot dry.
Light a grill. Grill the corn in the husks over high heat, turning, until the kernels are crisp-tender, about 15 minutes. Let cool slightly, then carefully remove the husks and transfer the corn to a platter. Spread the curry mayonnaise all over the corn, sprinkle with the chile-lime salt and chopped cilantro and serve.