Elote or Mexican Grilled Corn is the perfect summer side dish. Serve it with your favorite Mexican food or with any meal!
Course: Side Dish
4ears of corn,husked
¼cupfinely crumbled Cotija cheese
Heat a large pan over medium high heat.
Add corn cobs to pan and cook, turning often, until kernels begin to blacken.
While corn is cooking, add mayonnaise to a small bowl.
Cut lime in half. Slice one-half into 4 wedges and set aside.
Juice other lime half and add to mayonnaise. Stir well.
When corn is finished cooking, place it on a platter and coat generously with lime-mayo mixture.
Sprinkle cobs lightly with salt. Then cover cobs with chili powder and cayenne to taste. Sprinkle with Cotija cheese.
Serve with lime wedges. Enjoy!
If you cannot find Cotija cheese, you can substitute Queso Fresco, Parmesan, or a mild feta. Corn can also be cooked over a medium hot grill, if you have one. Prepare as you would on the stove, turning frequently, and cooking until kernels begin to blacken.