Twice-Grilled Mexican Street Corn Potatoes | Sunny Anderson

Grill the potatoes. Poke holes all around both potatoes with a fork. Place each potato on a piece of 2-ply aluminum foil large enough to wrap them completely. Drizzle half of the olive oil all over each potato then season each with a few pinches of salt and a few grinds of pepper. Tightly wrap each potato in their aluminum foil. Cook in the indirect heat area of the grill for about 40 minutes, flipping them at the 20 minute mark. They should still feel a bit firm. Remove from the grill and allow to cool a bit so you can handle.

Grill the potatoes, again. Cut about a half inch off the sides off each potato lengthwise to level them, then cut the potatoes in half lengthwise to create 4 thick planks. On the inner side with the most flesh, score each piece diagonally at 1-inch intervals across the length, then again on the diagonal in the opposite direction. Brush with the remaining olive oil and sprinkle with a pinch of salt on both sides as well as the cumin and paprika. Grill over direct heat, scored side down first flipping once grill marks appear, then cooking until fork-tender, about 20 minutes total. Remove to a serving plate, scored side up.

Make the chorizo gravy. To a large pan on medium-high heat, add the oil, onion, garlic and chorizo. Cook while breaking up the chorizo to resemble ground beef until done, about 15 minutes. Stir in the cilantro and flour, cooking for a few minutes more. Add the beer and cook while stirring until it creates a gravy. Taste and season with salt, if needed. Keep warm.

Top and serve. Top each potato plank in this order: slather the tops generously with the mayonnaise, then add the Pepper Jack cheese, chorizo gravy, corn, cotija cheese, a dusting of cayenne pepper and a spritz of lime.