Try this Mexican style corn that is served by street vendors south of the border. Hot ears of boiled or grilled corn (known as elotes) are basted with butter, mayonnaise, cotija cheese, a dusting of chile powder or a hot sauce and finished with a squeeze of fresh lime.
1/2cupcotija cheese grated (you can sub Parmesan, Romano, Anejo or Feta)
1tbschili powder ( I used a mix of ancho and cayenne)
3limes, cut in wedges
fresh cilantro, chopped
salt, to taste
DIRECTIONS
Boil, roast or grill your corn. Your choice. I cooked mine in a 350 degree oven for 30 minutes with the husks on. The corn steams inside the husk and it can then be pulled back and used as a handle.
Mix the mayonnaise with the melted butter. Set aside.
Take each ear of corn and evenly sprinkle with lime juice and a little salt making sure to cover the entire ear of corn. Then spread the corn with the mayonnaise butter mixture. Cover completely so every bite is seasoned.
Now sprinkle the corn with the cheese, again coating the entire ear evenly.
Finish with a dusting of chile powder and with the chopped fresh cilantro. Add the chile powder a little bit at a time if you are sensitive to heat. Enjoy!