We almost always grill our corn in the summer. Heating up the house with a giant pot of boiling water holds no appeal to me when it’s already hot and humid. Besides that, I adore the taste of grilled corn. That little bit of char is exactly what I love. This recipe is our family’s version of Mexican Grilled Corn, or Elote, a street food served in Mexico.
The ears of corn are grilled, gently coated with a bit of mayonnaise, generously sprinkled with cotija cheese and a bit of cayenne pepper to taste. Right before serving, we squeeze lime juice all over the corn. Pat enjoys anything with heat, so he is more liberal with his cayenne than the rest of us, but the combination of the creamy mayo, mild cheese, spicy pepper and fresh lime juice is addictive.
Pair these ears with a gorgeous steak with gorgonzola butter, and you have a meal fit for a king or queen. Just make sure you pass out plenty of extra napkins. This corn isn’t easy to eat (as in you’ll end up with a mayo- and cheese-smeared face), but isn’t food so much more satisfying when it’s messy AND delicious?? I think so.