Elote (Mexican Grilled Corn)
Note: In recent years, this addictive way of preparing corn — brushing charred kernels with mayonnaise and a tangy, spicy combination of chili powder, lime and Cotija cheese — has become incredibly popular. It’s also great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. From “The Grilling Book: The Definitive Guide From Bon Appetit.”
• Vegetable oil, for brushing
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 8 ears of corn, husked
• 1/4 c. mayonnaise or unsalted butter
• 1/2 c. crumbled Cotija cheese, Parmesan, or ricotta salata (salted dry ricotta cheese)
• 1 lime, cut into 8 wedges
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.
Combine chili powder and cayenne in a small bowl.
Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1 1/2 teaspoon mayonnaise. Sprinkle each with 1 tablespoon cheese and a pinch of chili powder mixture. Squeeze 1 lime wedge over each ear and serve.
Nutrition information per serving:
Calories 225 Fat 14 g Sodium 174 mg
Carbohydrates 23 g Saturated fat 3 g Calcium 66 mg
Protein 6 g Cholesterol 11 mg Dietary fiber 3 g