ELOTE: MEXICAN GRILLED CORN ON THE COB

Ingredients

4 ears corn, shucked

1 tablespoon olive oil

3 tablespoons mayonnaise

2 tablespoons lime juice

3 tablespoons grated cotija cheese (or Parmesan)

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon cumin

1/8 teaspoon salt



Directions

Preheat an outdoor grill for medium-high heat. In a small bowl, mix together mayonnaise and lime juice.  In another small both, mix together cheese, chili powder, cayenne pepper, cumin and salt.  Brush corn with olive oil to prevent sticking.  Grill corn, turning frequently, until hot and lightly charred all over, 10-15 minutes.  Brush corn with mayonnaise/lime mixture, then sprinkle with cheese/spice mixture.  Serve immediately.



Let's Dish

Elote, or corn on the cob, is often sold by street vendors in Mexico, with the husk pulled down and used as a handle.  Unlike some grilled corn recipes, you put the corn right on the grill--no need to leave the husk on or wrap it in foil.  If you can't find cotija cheese, grated Parmesan is a good substitute.  You can also use sour cream in place of the mayonnaise.  The mayonnaise, lime juice and spices are unique combination of ingredients, but they make for some really delicious corn.  My family loves corn on the cob this way, and I don't know if I'll ever go back to eating it with plain old butter and salt.



Who Dished It Up First

I was looking online for some suggestions on grilling corn and came across several recipes for a Mexican version, including this one from allrecipes.com.  I mixed and matched what I liked from each recipe to make this version.



Printable recipe



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