Spice up your summer grilling with this traditional Mexican street food recipe. While ‘maiz’ refers to ‘corn’ in Spanish, the word ‘elote’ translates to ‘corn-on-the-cob’. The husk are traditionally left half-on to allow you to enjoy every last, deliciously flavored kernel without getting your hands messy. This dish is so simple to prepare and is sure to be a hit at your next summer fiesta! Buen Provecho!
Author: Executive Chef Kurt Spataro
Recipe type: Appetizer, Side-dish
4 ears of corn, unshucked
½ cup Cotija cheese or queso fresco
⅓ cup mayonnaise
1 Tbsp ground New Mexico chile powder
1 lime, cut into quarters
Preheat a grill or grill pan.
Carefully pull the husks back from the corn, remove the silk and trim the husks as needed, leaving some husks behind to use as handle.
Place corn on grill and cook for 10-12 minutes, turning until bright yellow, tender and slightly charred
Remove corn from grill and brush with mayonnaise. Sprinkle with cotija cheese and the chile powder. Serve with lime wedge.
Posted on 06/12/2015 at 12:00:00 AM