Elote is a popular street food in Mexico, although it is frequently served at
home prepared in the same way (boiled or grilled in husk).
6 ears corn, husked, trimmed and scrubbed to remove corn silk
1/4 cup mayonnaise
2 teaspoons chipotle chile powder
3/4 teaspoon smoked paprika
1 tablespoon lime juice
3 tablespoons unsalted butter, melted
1/3 cup cotija Mexican cheese, grated
Cilantro leaves, torn (optional)
Bring a large pot of lightly salted water to a boil.
Add the ears of corn to the boiling water and cook for 5 minutes. While
the corn is boiling, prepare the sauce and melt the butter.
To prepare the sauce combine the mayonnaise, chipotle chile powder,
smoked paprika and lime juice in a small mixing bowl. Stir to fully combine
and set aside.
When the corn is done boiling, remove it from the pot with tongs
allowing any excess water to drain.
Place the corn on the grill and allow it to grill on each side from 30
seconds to a 1 minute, causing some browned spots. Keep turning the corn to
cook on all sides. Cooking total time is 2-3 minutes. Remove from the grill.
Brush the corn with melted butter followed by the chile pepper sauce.
Sprinkle with the cotija cheese and cilantro leaves (if using).
Serve with lime wedges.
Prep time: 15 mins | Cook time: 3 mins | Yield: 6 servings