This dish is a common sight when wandering the streets of Ecuador, and Chef David Guerrero shares his recipe with us! Charcoal grilled white corn topped with “mapahuira” (roasted pork pieces), cilantro avocado cream sauce, and queso fresco.
Leaving the husk intact, carefully clean the corn inside. Season to taste. Place the corn on a gas or charcoal grill over a medium fire and continuously rotate your cobs so they cook evenly on all sides. The outside will look completely black, but the corn will be nicely steamed and moist. Let the corn cool slightly, pull back the husk and silk and roll in the flavor.
For the Flavor:
In a blender, add mayonnaise, lime juice, avocados, cilantro, salt and pepper to taste and blend until smooth. In a separate pan, cook your bacon until it is very crisp. Chop the bacon into small fine pieces. Add 2-3 tablespoons of reserved bacon fat to a bowl and mix in the bacon pieces. Roll the corn in the mixture from the blender and then sprinkle with cheese and bacon bits.