Mexican Grilled Corn “Elote” – The Last Grilled Corn Recipe I’ll Ever Need

I know a recipe came out well when my wife Michele says
something to the effect of, “we can never have this made any other way, ever,”
which is exactly what she said after tearing through two ears of this amazing
Mexican-style grilled corn. She wasn’t kidding.

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 Cojita cheese over the seasoned ears.

Cojita 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 cojita 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
juice of one lime
salt to taste if needed

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