Saturday, November 8, 2008
Mexican Corn on the Cob (Elote)
* 4 ears corn, shucked
* 1/4 cup melted butter
* 1/4 cup mayonnaise
* 1/2 cup grated cotija cheese
* 4 wedges lime (optional)
1. Preheat an outdoor grill for medium-high heat.
2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.