This recipe was provided by CSA member Jay Chen.
I'm meh on corn, but I love elotes. They have so many layers and textures and flavors--sweet corn kernels, mostly juicy with some burnt rows, creamy mayo and cotija cheese, a hit of spice from the ancho chile powder, a splash of acid from the lime... So good. I could easily and happily make a meal out of them.
Most elote recipes tell you to grill the corn, but I find that it's too finicky: I either always under- or over-grill them, so that they're either alternating strips of raw and cooked, or dried-out. So, instead, I parcook the corn and finish it on the grill for the char.
- 4 ears of corn, shucked
- 1/3 cup of mayonnaise
- 1 lime
- Ancho chile powder (to taste)
- Kosher or sea salt (to taste)
- Black pepper (to taste)
- .5 cup crumbled cotija cheese (feta could work, but come on, we live in Brooklyn, they sell cotija everywhere)
- .25 cup cilantro
Head over to the NY Times site for the instructions!