Nothing tastes more like summer than corn on the cob, but you can’t just boil an ear, slap on some butter, and expect to still call yourself a San Antonian. If you want to build some street cred, the next time you throw a party—even if it’s only a party of one—be sure to serve up traditional Mexican street corn, better known as elote.
8 ears of corn
1/2 cup crumbled cotija cheese
8 key limes
1/4 cup mayonnaise or unsalted butter
- Build a medium-hot fire on your grill or preheat your oven to 400°. (If using a grill, brush your grate with vegetable oil.)
- Prep your materials—shuck the corn, crumble the cotija, cut up your limes, and combine chile and cayenne powders. NOTE: powders will be used to season the corn. You should season to taste. The safe route is 1 tsp chile powder to 1/2 tsp cayenne.
- For Grilling: Place the ears on the fire for 10 minutes, periodically turning them so they cook evenly and lightly char.
For Oven: Line a cookie sheet with aluminum foil. Use a paper towel to rub ears of corn with vegetable oil. Place in the oven for 35 to 45 minutes.
- After the corn is cooked, rub each ear with the mayo or butter, whichever is preferred, and sprinkle chile and cayenne powders. Squeeze 1 lime over each ear, and top all ears with cotija.
- Serve these delightfully hot, spicy, and tangy antojitos (cravings) to your lucky guests!
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