Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…A recipe great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they want.
(Recipe was originally inspired from Bon Appétit magazine).
- Vegetable oil, for brushing
- 1 teaspoon chile powder
- ½ teaspoon cayenne powder
- 8 ears of corn, husked
- ¼ cup mayonnaise or unsalted butter
- ½ cup crumbled cotija cheese, Parmesan, or ricotta salata
- 1 lime, cut into 8 wedges
- Pastry brush
- Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. *Combine chile 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 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve.
*For a shorter version of this original recipe, substitute the Chile powder and cayenne with Tajin seasoning. Brush each ear with 1½ tsp. Sir Kensington’s mayonnaise. Sprinkle each with 1 Tbsp. Parmesan cheese and a pinch of Tajin seasoning. Add a sprinkle of fresh or herb cilantro. Squeeze 1 lime wedge over each ear and serve.