Grilled Mexican Corn on the Cob (Elote)

Corn season is in full swing where I live.Although we didn't grow corn in our garden this year we're fortunate to live right nearby a number of farms which grow it every year.  Nothing like sweet, juicy just-picked corn on the cob!I understand this method of preparation originated in Oaxaca, Mexico, where it is offered by street vendors.  It's absolutely delicious ~ and of the ways I've served the abundance of corn this summer, I'm sure I've prepared it this way more than any other.  It's THAT good.

Preparation is straightforward enough ~ shuck and clean silk from corn, grill on a medium hot charcoal or gas grill, turning occasionally until corn is hot and has developed char marks here and there.





Remove corn from grill and roll or brush with softened (or melted) butter. Sprinkle cobs with salt. Spread an even layer of good mayonnaise like Best Foods/Hellmann's (not salad dressing) on the cob ~ sprinkle with crumbled or grated fresh cheese such as Cotija or Queso Fresco, (if you cannot find either of those, I have also used crumbled Feta cheese in a pinch,  it works ~ however, I prefer the Mexican-type cheeses.)
I usually place some or all of the following optional condiments on the table so each one can add what they like, if desired:

lime wedges ground Cayenne pepper or ground Chipotle Chile Peppera couple of tablespoons chopped cilantroCholula® brand hot sauce
Best served piping hot (although we've been known to eat them at room temperature as well.) 
Make plenty ~ everybody seems to love corn prepared this way.


If you would like a printable copy of the recipe click HERE.
 

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