Chef John Mashes Mexican Grilled Corn "Elote" - Corn with Chili Lime Mayo & Cotija Cheese
Mexican Grilled Corn "Elote" - Corn with Chili Lime Mayo & Cotija Cheese.
Nutritionper 100 gāŗ
Ingredients
| 1/2 cup | 120 ml | mayonnaise |
| 1 | lime, juiced | |
| 1 tablespoon | 15 ml | ground ancho chile pepper |
| 1 teaspoon | 5 ml | smoked paprika |
| 8 | ears corn on the cob, husked | |
| 1/4 cup | 60 ml | butter, melted, or as needed |
| 1/2 cup | 120 ml | freshly grated Cotija cheese |
| 1 pinch | salt to taste | |
| 1 | lime, sliced |
Instructions
Original recipe yields 8 servings.
Step 1 Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
Step 3 Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
Step 4 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
Step 5 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Cook's Notes: Parmesan cheese is a common substitute for Cotija cheese, and feta will work in a pinch. I prefer a charcoal grill for the smoky taste.