Elote

Instructions

1. 1 Preheat a grill or grill pan to high heat. Brush the husked corn ears lightly with melted butter to promote even charring. The butter also helps prevent sticking and adds richness to the final result.
2. 2 Place the corn directly on the hot grill grates and cook for twelve to fifteen minutes, turning every three minutes with tongs. Char the kernels until they develop dark spots and a deep smoky sweetness throughout.
3. 3 While corn grills, combine mayonnaise with a squeeze of lime juice in a small bowl. This mixture acts as the adhesive base that allows the cheese and seasonings to stick to the hot corn surface perfectly.
4. 4 Remove corn from the grill and immediately brush each ear generously with the lime mayonnaise mixture while still piping hot. Work quickly so the mayonnaise slightly melts and creates a creamy coating on the kernels.
5. 5 Roll each mayonnaise-coated ear in crumbled cotija cheese, pressing gently so the cheese adheres in a thick layer. The salty cheese against the sweet charred corn creates the signature elote flavor combination everyone craves.
6. 6 Dust each ear generously with chile powder, sprinkle with chopped cilantro, and insert a wooden stick or leave the husk handle attached. Serve with lime wedges for squeezing and enjoy immediately while hot.