Elote (Mexican Grilled Corn)

Elote (Mexican Grilled Corn)Time to Celebrate…

Try this recipe for Elote (Mexican Grilled Corn)…because summer is upon us. Brent­wood corn is picked each day, so it arrives at our market fresh, without losing sweetness. Now is the time to indulge—straight off the grill or stove top with plenty of butter and salt, or try it in one of our favorite recipes:

Elote (Mexican Grilled Corn)
Makes 8 ears of corn

Vegetable oil, for brushing
1 teaspoon chili powder
½ teaspoon cayenne powder
8 ears of corn, husked
1/4 cup mayonnaise
1/2 cup crumbled cotija cheese (you can substitute Parmesan, or ricotta salata)
1 lime, cut into 8 wedges

Get your grill to medium-hot, and brush the grate with oil.

Combine chili powder and cayenne in a small bowl.

Grill the corn, turning occasionally with tongs until it is cooked through and lightly charred. This should take about 10 minutes.

Remove the corn from the grill, and brush each ear with about 1-1/2 teaspoons of mayonnaise. Sprinkle each with cheese and a pinch of the chili powder/cayenne mixture. Squeeze 1 lime wedge over each ear and serve.

If you are serving family-style, it’s fun to put out all the ingredients separately, and let everyone prepare their own ear of corn.

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