Mexican Grilled Corn on the Cob
Called elote in Mexico, where it’s a popular street food, this grilled corn on the cob is slathered in a smoky, zesty mayonnaise and then rolled in crumbly, slightly salty Cotija cheese. Mexican-style chili powder is a hotter version of regular chili powder.
4 ears fresh corn, husks and silks removed
1/4 cup mayonnaise
1/2 Tbs. Mexican-style chili powder
1/2 tsp. finely grated lime zest
1/4 cup crumbled Cotija cheese (or ricotta salata)
Lime wedges, for serving
Prepare a high gas or charcoal grill fire. Grill the corn, turning frequently with tongs, until charred in spots, 6 to 8 minutes.
In a small bowl, combine the mayonnaise, chili powder, and lime zest. Put the Cotija on a small plate. Spread each ear of corn with 1 Tbs. of the mayonnaise and then roll in the cheese to coat. Sprinkle with kosher salt and serve with lime wedges for squeezing over the corn.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 118
, pp. 45
July 5, 2012