MEXICAN CORN on the COB (ELOTE)
“As served by street vendors in Mexico, Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese”
4 ears corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup cotijaq cheese
4 wedges lime (optional)
Preheat an outdoor grill for medium-high heat.
Grill corn until lightly charred all over, 7-10 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.
Yield: 4 servings.
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