Corn is abundant EVERYWHERE in stores and farmers markets right now. I often receive bags and bags full from friends whose family members grow corn every summer here in Alabama. With corn dirt cheap right now, and our newfound obsession with grilling, I knew that elote would be a perfect side dish for tonight's meal.
Elote is a popular street food in Mexico and is simply corn on the cob. Boiled in the husk or grilled over hot coals, elote is typically served drenched with butter, then smeared with mayonnaise and seasoned with a myriad of flavors such as salt, chili powder, cheese (typically cotija), lime juice or even lemon-pepper seasoning.
adapted from Homesick Texan
4 cobs sweet yellow corn
2 Tbsp unsalted butter
4 Tbsp mayonnaise or sour cream/crema mexicana
4 lime wedges
1/2 cup crumbled cotija (substitute Parmesan)
Remove the husk from the corn, leaving only a single layer of husk. Grill the corn for 15-20 minutes, turning occasionally, until tender. Feel free to brush the corn with oil if desired. Some kernels may blacken and char - this is normal.
While still hot, spread 1/2 Tbsp butter and 1 Tbsp mayo or sour cream all over the cob. Sprinkle with cotija and cayenne pepper, and squirt with a lime wedge. Serve hot.