I have no idea how authentic this is, as I’ve never had this in Mexico, or even prepared by actual Mexicans, so let’s play it safe and just say this was inspired by “elote,” as it’s called. I’m sure there are hundreds of variations, but the one constant seems to be the final step, which consists of grating copious amounts of Cotija cheese over the seasoned ears.
Cotija can be found in any large grocery store (at least in California), and for me it’s like a bland, slightly drier Feta cheese. I know that doesn’t sound especially appetizing, but when combined with the creamy chili mayo, and the smoky grilled corn, it’s absolutely to die for. In a pinch, Parmesan or Feta would work, but I can’t imagine it being as perfect.
There should be no shortage of fresh corn on the cob this time of year, so I highly encourage you to get some (twice as much as you think you are going to eat), and give this amazing recipe a try soon. Enjoy!
corn on the cob, boiled in salted water for 5 minutes, drained
melted butter, as needed
grated cotija cheese, as needed
For the chili mayo (makes enough for about 8 ears):
generous 1/2 cup mayonnaise
1 tbsp ground ancho chili powder
1 tsp smoked paprika
