Grilled Corn with Hatch Chile Aioli – – Grilled Corn: corn (fresh on the cob), water (in a large bowl ), salt, Hatch Chile Aioli (see recipe below), Hatch Chile (roasted, skins and seeds removed, diced), cilantro (stems removed and chopped), Parmesan cheese (or Cotija cheese), red chile powder, Hatch Chile Aioli: mayonnaise, garlic (minced and smashed), Hatch Chile (roasted, skin and seeds removed, minced), red chile powder, Grilled Corn: Pull the corn husks down to the end of each cob without removing. Gather the silk and remove. Replace the husks on the cob. Place in salted cold water for about 30 minutes.; Heat outdoor grill to high temperature and place the soaked ears of corn directly on the grate. Cook and turn for about 10 minutes. The husks will be slightly browned and some of the corn will caramelize as well.; Place the cooked corn on a flat surface and peel the husks back to the end. Tie with kitchen sting to make a handle.; Slather the corn with Hatch Chile Aioli, then sprinkle with more Hatch Chile, cilantro cheese and a dusting of red chile powder. Serve immediately.; Hatch Chile Aioli: In a small bowl, add all ingredients. Stir to incorporate. Refrigerate for 1 hour before serving.; –