Like Mexico’s better-known culinary exports—guacamole, tacos, and tequila—Mexican-style corn (elote) is finding its place in restaurants, street carts, and home kitchens across North America. Given how available the ingredients are and how quickly it can be prepared, it’s no wonder that it’s a new favorite. Grilling lends an earthiness to the corn, but if grilling is not an option, boil it instead. It’s worth seeking out cotija, a Mexican cow’s-milk cheese, but in a pinch, Parmesan or feta will do.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Prepare the grill.
Step 2
Soak the corn in the husk in cold water 10 minutes. Drain and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck the corn and grill until kernels are browned in spots, about 10 minutes.
Step 3
While corn is grilling, in a small bowl, whisk together the mayonnaise and cayenne. Using the small tear-dropshaped holes on a four-sided grater, grate the cheese.
Step 4
Brush the mayonnaise mixture onto the hot corn and sprinkle with cheese.
Step 5
Serve corn on the cob with lime wedges.
