Street eats. That’s the provenance of grilled Mexican corn. It’s grilled to a sweet char, then slathered with mayo, lime, chile and cheese. If you’ve had it, you know exactly how good it is. If you haven’t, you can’t even imagine. So don’t imagine. Make it! We improve on perfection by adding shards of crisped coppa. Prepare to make a mess of your chin, but don’t let that slow you down. That’s why there are napkins.
Soak the corn in water for 20 minutes.
Heat two-thirds of a grill on high heat and the remaining third on medium. Cook the coppa over the medium heat, flipping occasionally, until browned and crisp, about 5 minutes. Let cool, then crumble or finely chop and put in a bowl.
Mix the mayonnaise with the lime juice and zest, and salt and pepper to taste; set aside.
Husk an ear of corn, leaving the husk ends attached to the cob, and tie husks together in a bunch with a strip of husk, creating a handle for the corn. Discard the corn silks.
Grill the corn over high heat with the husks over the medium heat, turning every 2 minutes, until lightly charred on all sides.
Transfer to a platter. Brush the corn liberally with the mayo mixture, then sprinkle with the cheese, chile powder, oregano and coppa.