Mexican Corn on the Cob

Every time I go to Las Tortugas, an authentic Mexican deli in Germantown, Tennessee, I order their “Elote.” This sweet yet fiery corn on the cob is a popular street food in Mexico. Luckily for us, this deliciously different dish is easy to make at home.

Vegetable oil, for the grates

4 ears fresh corn, shucked

2 tablespoons unsalted butter, room temperature

1 cup cotija cheese, crumbled

4 tablespoons mayonnaise

Cayenne pepper

4 lime wedges

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the corn with the butter. Grill the corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Remove from the grill.

Spread the cheese on a large plate. While the corn is still warm, spread 1 tablespoon of mayonnaise evenly over each cob. Roll the cob in the cheese, sprinkle with the cayenne pepper to taste, and finish with a squeeze of lime.

Serves 4.

Cooking Tip: Cotija cheese is a salty, semi-hard, crumbly cheese that resembles grated Parmesan. Grated Parmesan or crumbled feta are acceptable substitutes.

Variation: Want a simple grilled corn? Minus the toppings, this is the basic technique for grilling corn on the cob.