Elote (Mexican Corn-On-The-Cob) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Grilled corn on the cob is a popular street food throughout Mexico. Special carts equipped with charcoal burners, a small wash tub, and condiment jars are peddled (literally) throughout the neighborhoods with the vendors shouting Elotes Some of the best corn-on-the-cob I have eaten! Ingredients:
3 tablespoons mayonnaise |
2 teaspoons fresh lime juice |
2 tablespoons finely grated cotija cheese (mexican parmesan) |
1/2 teaspoon anejo chili powder |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground cumin |
1/8 teaspoon salt |
4 ears shucked corn |
cooking spray |
Directions:
1. Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl.
2. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.
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