Mexican Corn on the Cob (Elote)

Spice up your ears of corn with some Mexican flavor

By Khalil Hymore

In Mexico, these spicy, flavorful ears are served as street food--healthier than a hot dog, no? I find that when corn is at it's peak, as it is now, Elote (Mexican corn on the cob) makes a brilliant side dish. It's a great accompaniment to an aged steak or a juicy hamburger. Plus, it's really, really simple to prepare!

Typically, Elote is simply grilled ears of corn, smeared with mayonnaise, sprinkled with cayenne pepper and cotija cheese (cow's milk cheese similar in taste and texture to feta and easily found in most major grocery stores or Hispanic markets), and served with lime wedges. I've upped the flavor by roasting my ears of corn with a touch of butter and I've added lime zest and juice and smoked paprika to the mayonnaise.

Ole!

Makes 4 servings

• 4 large ears corn, shucked and cleaned
• 2 tablespoons butter, melted
• 1 teaspoon kosher or sea salt
• 3/4 teaspoon ground black pepper
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 3/4 teaspoon smoked paprika
• shredded cotija, or feta, cheese
• cayenne pepper
• lime wedges

Heat oven to 400° Fahrenheit. Place the corn on a baking sheet and drizzle with the melted butter and toss with salt and black pepper. Roast until the corn begins to caramelize, about 25 minutes.

Meanwhile, stir together the mayonnaise, lime juice and zest, and smoked paprika. When the corn is cool enough to handle, spread the mayonnaise mixture over the corn and sprinkle liberally with cheese and desired amount of cayenne pepper (depending on how spicy you like it!). Serve with additional lime wedges.