Fresh Jersey corn on the cob is a New Jersey summer staple on my mother's grill. I was deprived of it for a few years when i got braces... it just tastes better on the cob! And even better when grilled still wrapped in its husk. You don't even need butter! <br /> <br />While perfect plain, a variety of sauces and toppings work nicely with corn. This cilantro-lime-jalapeno aioli is one of my early attempts at a Peruvian green sauce(an unsuccessful but still tasty effort). Combining it with juicy corn was inspired by my recent move from New Jersey to San Diego, CA. <br /> <br />A Note About Jalapenos: The hotter the pepper, the more cracks on the skin. Select your peppers according to your tastes. <br />Substitutions for Cotija: Queso Blanco is a milder, more melty alternative, if that's your preference. If both are unavailable, Feta or Parmesan will also work.

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