Elotes, or corn on the cob, are a popular Mexican street food that have made their way to restaurants and street-food carts across the U.S. The straightforward, uncomplicated heat of our De Arbol Chile Powder brings the perfect amount of spiciness to this dish, balanced by mayonnaise and Cotija cheese.
Prep time: 0 min
Cook time: 55 min
Total time: 55 min
Makes 4 servings
Soak corn (in husks) in cold water for 25 to 30 minutes. Meanwhile, prepare medium-hot grill.
Peel back husks from one end of each ear of corn, leaving them attached at other end. Remove corn silk. Pull husks back up and tie off with small piece of cooking twine.
Place corn on grill for 15 minutes, turning several times to ensure even cooking. Remove from grill and allow to cool until easy to handle. Pull back husks, and return corn to grill for 5 to 7 minutes, until fully cooked and moderately charred.
Stir together mayonnaise and lime juice in small bowl, and add salt to taste. Place crumbled cheese on large plate.
When corn is cooked, brush each ear with mayonnaise mixture, and roll in cheese. Sprinkle with pinch of De Arbol Chile Powder and finely chopped cilantro. Serve with lime wedges.