Every time I go to Las Tortugas, an authentic Mexican deli in Germantown, TN, I order their “Elote.” This sweet yet fiery corn-on-the-cob is a popular street food in Mexico. Luckily, this deliciously different dish is easy to make at home.
Vegetable oil, for the grates
4 large ears corn, shucked
2 tablespoons butter, at room temperature
1 cup cojita cheese, crumbled
4 tablespoons mayonnaise
4 lime wedges
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Brush the corn with the butter. Grill the corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Remove from the grill.
Spread the cheese on a large plate. While the corn is still warm, spread 1 tablespoon of mayonnaise evenly over each cob. Roll the cob in the cheese, sprinkle with the cayenne pepper to taste, and finish with squeeze of lime.
Cooking Tip: Cotija cheese is a salty semi-hard, crumbly cheese that resembles grated Parmesan. Grated Parmesan or crumbled Feta are acceptable substitutes.
Variation: Want a simple grilled corn? Minus the toppings, this is the basic technique for grilling corn-on-the-cob.
From Simply Grilling by Jennifer Chandler
Photo by the talented Justin Fox Burks.