ELOTES (MEXICAN GRILLED CORN)
4 servings
This is one of our favorite corn dishes. For a less messy eating experience, simply cut the kernels off the grilled ears, toss in a bowl with the other ingredients, and sprinkle with chopped cilantro (you may call the dish esquites).
Prepare with 4 ears of corn:
When the corn is cooked, transfer to a platter. Spread on each ear of corn:
- 2 tablespoons mayonnaise or Mexican crema (½ cup total)
Roll the corn in:
- Finely crumbled Cotija or feta cheese, or finely grated Parmesan
Season to taste with:
- Chile powder
- Lime juice
- Salt