Name: Grilled Corn With Cheese, Lime and Chile (Elotes)
Total time: 15 min
Ingredients: 6 ears fresh corn, shucked; 3 tablespoons mayonnaise; 2 limes; 1/4 teaspoon ancho chile powder, more as needed; Fine sea salt, as needed; Black pepper, as needed; 1/2 cup crumbed cotija cheese (or substitute feta or ricotta salata); 1/4 cup chopped fresh cilantro

Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don’t have a grill, the broiler works too though watch the ears carefully so they don’t burn.

Grilled Corn With Cheese, Lime and Chile (Elotes)

corn,

mayonnaise

limes

ancho chile powder, more as needed

Fine sea salt,

Black pepper, as needed

crumbed cotija cheese (or substitute feta

cilantro

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.

Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.

Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

This summer cookout classic gets the street-food treatment, with the addition of chile, lime, mayo and cheese.

Grilled Corn With Cheese, Lime and Chile (Elotes)

Total: 15 minutes

Servings: 6

Cost: $2.71 /serving

Author : Melissa Clark

Ingredients

Instructions

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