Though we do like to cook here at Brooklyn Supper headquarters, we frequently fall prey to take out. And why not? Excellent takeout is one of best reasons to live in NYC. A while back, one of our very favorite takeout options closed. They had great Mexican food, and were in heavy rotation at our house. I found the thing I missed the most was their amazing corn. Otherwise known as elote, Mexican corn on the cob is a summertime indulgence I love. Sweet corn with a bit of mayo, Mexican cheese, salt, lime, and chili powder combine for an excellent summer side dish. We haven’t hit the time of year when the corn is rolling in, but as soon as it does, I know what I’ll be making.
Elote or Mexican Corn on the Cob
serves 4 – 8
4 ears corn, grilled in husks or husked and boiled for 7 minutes
1 tablespoon butter
3 tablespoons good mayonnaise (we are firmly in the Duke’s camp)
1/4 teaspoon salt
1/2 cup cotija or Parmesan cheese, finely grated
1 teaspoon lime zest
1 teaspoon chili powder
1/4 teaspoon ground cayenne (or more to taste)
1/4 teaspoon fresh ground pepper
4 lime wedges
Prepare the corn and husk if needed. Cut the cob in half if desired. While corn is warm, spread on the butter and then the mayo. Sprinkle with salt. Sprinkle the corn with the cheese. In a small bowl, combine the zest, chili powder, cayenne, and pepper, and then sprinkle on the corn. Finish each cob with a squeeze of lime and serve immediately.