Grilled Corn with Cayenne, Lime, and Cotija Recipe
By
Kate Ramos
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There are few better ways to dress grilled corn than slathering it with mayonnaise loaded with cayenne pepper, then rolling it in Cotija cheese and squeezing lime juice over it. After grilling the corn, simply pull back the husk for a built-in handle.
What to buy: Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.
This dish was featured as part of our Recipes for Summer Ingredients photo gallery.
INGREDIENTS
- 6 tablespoons mayonnaise
- 1 medium garlic clove, minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon cayenne pepper
- 3/4 cup crumbled Cotija cheese (about 4 ounces)
- 6 ears corn, husks on
- 1 medium lime, cut into 6 wedges
INSTRUCTIONS
- Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn.
- Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.
- Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.
- Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.
This actually made me cry a little, it was so good. I used Tony Chachere's, like a good Southern Girl, instead of regular salt.
garlic butter yes, mayo better. flay o.k. foodnetwork.garbage.com. crapola.
We too loved this one..... though the flavors are strong and distinct, they all work so well together.
We actually tried it one day on the grill and the next day off the stove top.
I think we prefer the corn from the stove, since the charred husks can be messy.
Mayo is with out a single doubt used in mexico. At least where I had it last in Oaxaca where every vendor had a giant tub of mayo on their cart, and I believe it was the same in other areas I have been. It may also be served in places with crema, but that is not the only way.
This is a wonderfull dish. I have served it at a fancy dinner party as just the kernels in a bowl with side dishes with all the fixings for people to add. Went over very well, and was easier/cleaner to eat. That dish is actualy called esquite, and also a street food in mexico.
no, no, no, no no, no, no...spread roasted corn with mayonnaise and cotija or queso fresco cheese with a sprinkling of crushed pequin pepper...that is the typical mexican way. yogurt.....WTF???
Where can I get chili-salt-limon powder? Sounds like it would be great on chicken too.
I prefer using garlic butter:
http://www.foodnetwork.com/recipes/bo...
hppzz
I believe Cafe Habana serves it with neither. They use a softer version of cotija, Tajo. It has been awhile since I've been there, so now I'm going to have to go check it out. There was another place with a similar name near Union Square that served something similar on frozen ears, but it wasn't nearly as popular. They always use fresh corn at Cafe Habana and its one of their most popular items.
HPZZ
It is most definately NOT a Cuban dish, and should not use either yogurt or mayo.
. A good elote from a street vendor or Taco wagon will be rolled in Mexican Crema, then cotija, and sprinkled with chile lime salt powder. MM
It's also a beloved dish at Toro in Boston's South End.
i've eaten this at Cafe Habana, the cuban place in SOHO multiple times ....I think they use yogurt instead of o/ mayo...can anyone confirm?
This was just like the elotes they sell on the street in Chicago. Sox Park also sells 'em. I like to soak the husks in water for a while beforehand. It creates a nice steaming effect.
Grilled corn with a liberal shake of chili-salt-limon powder is very traditional Mexican street food.
Another great way is to grill the corn then brush on some Creme Mexicana and then the sprinkling of chili-salt-limon powder.
SO GOOD! What a way to destroy the marginal nutritional value of corn! This will be a regular summer treat for me. Absolutely addictive. Think I might up the kick with a little more cayenne pepper. The sprinkle of fresh lime juice is essential as it provides a wonderful tartness.