Mexican Corn on the Cob

Recipe Photo: Mexican Corn on the Cob
Author
Katie Kambridge
Source of Recipe
The Boston Globe, August 18, 2010
Serves/Makes/Yields
6
Recipe Description

Also known as elote, Mexican-style corn on the cob can be boiled first or grilled over hot coals until the kernels are charred and toasty. It’s a dish that began as street food and is now served in good restaurants. The white cheese cotija is at many specialty markets, but you can substitute a dry, crumbly cheese such as feta. Sprinkle with cayenne pepper for a kick of spice, guajillo for smoky notes, or paprika for sweet earthiness. Finish with a spritz of lime to make it pop.

 

Ingredients

Salt, to taste

6 ears of corn, shucked

3 tablespoons mayonnaise

1 cup crumbled cotija cheese

2 teaspoons cayenne pepper, guajillo, or paprika

2 limes, quartered

 

Preparation

1. In a large shallow pot, bring several inches of salted water to a boil. Add the corn, cover, and cook for 3 minutes, turning once.

2. Remove the corn from the water, and pat dry with paper towels.

3. Spread 1/2 tablespoon mayonnaise on each ear. Sprinkle corn with crumbled cheese, pressing lightly so it sticks. Sprinkle with salt and cayenne pepper, guajillo, or paprika. Serve with lime.

 

Nutrition Information

 None Available.

 

Type of Cuisine