Mexican Corn on the Cob

Mexican corn on the cob
By Karoline Boehm Goodnick, Globe Correspondent | August 18, 2010

Serves 6

Also known as elote, Mexican-style corn on the cob can be boiled first or grilled over hot coals until the kernels are charred and toasty. It’s a dish that began as street food and is now served in good restaurants. The white cheese cotija is at many specialty markets, but you can substitute a dry, crumbly cheese such as feta. Sprinkle with cayenne pepper for a kick of spice, guajillo for smoky notes, or paprika for sweet earthiness. Finish with a spritz of lime to make it pop.

Salt, to taste
6 ears of corn, shucked
3 tablespoons mayonnaise
1 cup crumbled cotija cheese
2 teaspoons cayenne pepper, guajillo, or paprika
2 limes, quartered
1. In a large shallow pot, bring several inches of salted water to a boil. Add the corn, cover, and cook for 3 minutes, turning once.

2. Remove the corn from the water, and pat dry with paper towels.

3. Spread 1/2 tablespoon mayonnaise on each ear. Sprinkle corn with crumbled cheese, pressing lightly so it sticks. Sprinkle with salt and cayenne pepper, guajillo, or paprika. Serve with lime.